Succotash Chowder with Tomatoes and Basil

Photo: Keller + Keller Photography

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A Time-Tested Corn Chowder

When Brooke Dojny was researching her book, Chowderland, she found a chowder version of succotash (a Native American dish made with stewed beans and corn) in an old cookbook, its headnote claiming that the recipe could be traced back more than 250 years to one Maine family. This version livens up the hearty, unfussy soup with a bit of fresh tomato and basil, and goes great with skillet cornbread, which brings the corn theme full circle.

Get the recipe: Succotash Chowder with Tomatoes and Basil