Corn and Clam Chowder with Roasted Parsnips

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Appears in Cook's Illustrated July/August 1993

Three different techniques for removing corn from the cob can be used in recipes from salsa to chowders to puddings.

SERVES6

TIME1¾ hours, plus 30 minutes soaking

WHY THIS RECIPE WORKS

For our corn and clam chowder recipe, we used the “double-cutting” method, shaving off only half of each kernel with the first cut, and then repeating and shaving off the remaining corn. We also steamed the parsnips, moistening them so they...

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