What goes wrong with corn chowder is when it is loaded with seafood and cream. An article elaborates the fact that bold flavors, seafood, stale corn, pork butter, bacon and the likes can often ruin the virginity of corn chowder. The point that runs clear is keeping corn chowder as corn chowder, by keeping it as bland as possible. The bet here is to give the taste of fresh corn and not the added flavors.
The article suggests the best way to add the desired creaminess and corn-flavor to the chowder is to cut corn from the cobs, thereby drawing out the complete corn kernels with the remaining milk.
Moreover, it is better to be simple with salt and pepper rather than with spices and bell pepper. The idea is to make clear chowder of corn with everything corny in it. Corn milk, corn kernels and corncob is what makes corn chowder with shrimps, lightly oaked Chardonnay, avocados and croutons.
