When I was a young girl, I lived in Boston. I was about five or six years old when I had my first clam chowder. I still remember going inside the Quincy Market on a super-cold, snowy day. It was crowded and everybody was carrying their heavy jackets under their arms. Of course, as a small child, all the coats always landed right in my face. I couldn't see a thing as we made our way through the hall, but the smell of bread and chowder wafting through the air always carried me to the right spot. I vividly remember how difficult it was for us to eat it because the gave us very limp plastic spoons that bent every time we tried to take a bite. But we always kept going back!
Over the years, I've learned to make different types of chowder soups for my family. This corn chowder is creamy like you'd expect, with a spicy bite at the end. Although most corn chowder recipes contain potatoes, this version uses navy beans (or cannellini beans) to give it a hearty but silky texture.