My best corn chowder starts with crushed chips
The best corn chowder I make starts, and ends, with a handful of tortilla chips. It’s one of those recipes I’ve been trying to perfect for many, many months simply because a good corn chowder is craveable: creamy, spicy and just indulgent enough to feel like care. I started mentally cataloguing my favorite versions, from the corn-and-crab chowders of my childhood summers in South Carolina; to hearty, no-nonsense potato and bacon-flecked stews; to elote-inspired bowls topped with cotija cheese, green onions and a hot-red sprinkle of Tajín. And then, I got in the kitchen. Each iteration got me closer. In time, I stripped away the fussy parts — ditched the potatoes, leaned on pantry shortcuts like jarred roasted red peppers, canned green chiles and fresh pico de gallo, and swapped in coconut cream for a richer, dairy-light base. The protein shifted, too, from bacon to a combination that felt more complete: spicy pork sausage for depth, tender chicken breast for substance. Eventually, I landed on serving it over rice, a small move that made the …









