This recipe is inspired from the Atlantic Ocean and is so good we designed the recipe to make enough for now and tuck some away in the freezer for a cold day. Perfect to serve with cheddar cheese biscuits, as part of the weekend's brunch or an elegant appetizer for dinner, your seafood loving guests will be forever indebted for this seafood loaded, creamy chowder from the sea!
This dish is typical of the eastern United States, and it is still prepared everywhere in the rural regions where corn grows so abundantly. It was originally made with white cornmeal, but yellow is commonly used.