Never has one bowl of soup so perplexed and delighted the palate as chef Jennifer Carroll’s corn chowder. It’s bursting with the sweetness of Lancaster corn but has a slightly spicy finish. (That’s from the addition of jalapeos.) It’s vegetarian but has the depth of chowder made with bacon. (That’s from the smoked sea salt.) It’s light enough to eat on a 90-degree day but creamy enough to satisfy the staunchest New Englander. (That’s from the touch of heavy cream and hunks of potato.) Well done, Jen.
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