My favorite food growing up was without a doubt my mother’s corn chowder. It was the perfect dish for cold New England winters; inexpensive (corn chowder is a poor man’s version of New England clam chowder), easy to prepare, and with always enough left over for a couple of nights and maybe a lunch or two as well.
I well remember how great it was to come home to after a long day of building snow forts and hours-long snowball fights with the other kids on the block.
Corn chowder is made with, of course, corn; sweet kernel corn as well as cream-style corn for thickening… potatoes, whole milk, butter, and rings of sautéed onions. And spam! lol Again, counting pennies didn’t allow for more expensive salt pork or ham to be used, and so it was spam. And even though we can now well afford salt pork or ham my family still prefers spam, which just goes to prove that old traditions die hard!
I make it the same way that my mother did, although my first ventures were largely hit or miss as her recipes were never written down and I had to rely mainly on my childhood memories of helping her in the kitchen. In the end I’ve been successful; today as it was then it’s still a family favorite on a cold winter’s night.