Enjoy this recipe by Dale Carson of the Abenaki tribe, contributed by Darlene Kascak of the Institute for American Indian Studies. This special corn chowder has been served at many IAIS events, to the delight of participants. The tribes of the First Nations of New England planted corn in household gardens and in more extensive fields adjacent to their villages. Corn was the staff of life and it was prepared in many different ways. Thankfully, these traditions carry on to today’s harvest meals.