What an honor to share an Alex Hitz recipe from his cookbook for this week’s Dinner Bell. I prepared the corn chowder for dinner this week and it is divine; the perfect dish to serve for company in late summer and into fall. Whether a balmy evening al fresco or a candlelit supper in the formal dining room, the lump crab avocado salad over velvety, chilled corn chowder is a crowd pleaser.

For a mahjong get together with friends, I would suggest pairing it with a light salad and for a couples’ supper club night this would delight as a first course followed by beef tenderloin and roasted vegetables. Bon appétit!

Of note: You may halve the recipe if needed (I did!) and olive oil worked well in place of a flavorless vegetable oil for the salad portion.