COOKING

Of Cob and Cod

How to turn the inedible core of the corn ear into a sweet summer stew.

CORNY ENOUGH? Simmered corncobs form the base for this chowder made with corn kernels, cod, and roasted potatoes. (Photo / Jim Scherer) Photo / Jim Scherer

By Sheryl Julian and Julie Riven

August 13, 2006

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You're playing to a tough audience when you serve fish chowder in this region. Bostonians know what they like. And unless yours is almost thick enough to stand a spoon in, you might as well throw in the towel. So throw it in early. Ours is thin and so loaded with flavor, you might wonder what else besides corn and ... (Full article: 840 words)