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Most people think of corn as a vegetable, but it's actually a whole grain. Like wheat or rice, corn has a lot of fiber, good quality fats, and carbohydrates.
I like to make my corn chowder with russet potatoes. The waxy red potatoes will not thicken a soup as well as the more fragile russets, which will break down slowly to make the soup creamy.
Here's the detailed recipe for Corn Chowder. You can print the recipe by clicking the print icon at the top of the right-hand column. Be sure to turn off any popup blockers, as it opens in a new window.