Ladle this into bread bowls for a doubly delicious presentation.

Guests at the Hotel Pattee in Perry, Iowa, savor this soup ladled into bread bowls for a doubly delicious presentation.

The hotel's chefs roast the corn in the husk before adding it to the soup. We simplified the recipe by using frozen corn instead.

Your Menu: Serves 8

Creamy and Comforting Corn Chowder
Triple-Berry Angel Food Cake

• Sparkling water with lemon or lime slices

Test Kitchen Tips:

Visit your local bakery for the individual bread loaves. You may want to call ahead and order them to make sure they are available. Or, serve in soup bowls or crocks and serve sourdough bread slices on the side.

Shopping List:

For Chowder

• 1 16-ounce package frozen whole-kernel corn
• 1 pound Yukon gold potatoes
• 2 leeks
• 1 package shallots
• 1 32-ounce container chicken broth
• 1 container dried marjoram
• 1 quart half-and-half or light cream
• 8 individual round loaves sourdough bread
• 8 bottles sparkling water
• 1 lemon or lime

For Dessert

• 1 15- or 26-ounce packge angel food cake mix or 1 purchased angel food cake
• 1 16-ounce package frozen unsweetened blackberries
• 1 quart fresh strawberries or 3 1-cup containers fresh blueberries

Pantry Items:

For Chowder:

• olive oil
• kosher salt or salt
• ground ginger
• ground white pepper
• shortening for greasing pan

For Dessert:

• granulated sugar
• cornstarch

Equipment Needed:

For Chowder

• measuring cups and spoons<
• vegetable peeler
• 15x10x1-inch baking pan
• foil
• resealable plastic bag
• rubber spatula
• food processor or blender
• 4-quart Dutch oven with lid
• wooden spoon
• serrated knife

For Dessert

• angel cake pan
• large bowl
• electric mixer
• rubber spatula
• wire rack (if using mix)
• measuring cups and spoons
• large saucepan
• wooden spoon
• medium bowl
• plastic wrap
• serrated knife

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