As far as Rick Katz is concerned, corn chowder is a straightforward dish. The chef and owner of Picco in Boston’s South End makes a meatless bowl. After removing the kernels, he uses the cobs to make a flavorful stock. His chowder has no bacon, just chunks of potato, fresh thyme, onions, and a little heavy cream.
PICCO 513 Tremont Street, Boston, 617-927-0066, piccorestaurant.com