*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. When the staff of America's Test Kitchen tackles a recipe, they consider all the variables. Sometimes the results are surprising.

Cream, butter, crabmeat, and shrimp — what's not to like? But the game-changing ingredient of this rich chowder from Andrew Zimmern is an easy homemade stock using existing ingredients (cobs from the ...

I always think of fresh, sweet corn as the well-deserved compensation for the heat and humidity that settle over the Chattanooga area each summer like a hot, wet blanket. A popular, if a bit ironic, ...

Corn chowder shouldn't taste like seafood chowder that somebody forgot to add the seafood to. Trouble is, most do. The best are insipidly watery and flavorless. The worst are thick with enough cream ...

FARGO — The first time I had New England Corn Chowder was back in my cruise director days. My husband, Tony, and I spent most of the 1990s working aboard luxury cruise ships, and we spent several ...

Gimme all the fresh corn. Yellow corn. White corn. Corn arranged in tidy grocery store packs. Farmers market corn with silk tassels and the occasional organic insect. I don’t care, I love corn on the ...

There’s still time to find fresh local corn, and no matter how often I eat it — which is a lot — I can’t get enough. When you’ve tired of eating it off the cob, or just want to add some variety, try ...

It doesn’t matter what time of year the calendar shows, a good chowder makes a delicious meal. And, when you bring together shrimp and sweet corn on the cob, the combination might just be the perfect ...