The recipe came from the July issue, part of a feature about throwing a summer clam bake style party at the beach. The actual page from the magazine is below, and here is the link to the recipe online.
The chowder was creamy and tangy, and felt totally decadent for a home meal. Maybe it was the combo of basil and lime, along with the sweetness from the corn, but Ryan and I both decided it tasted more like thai food than something from a summer clam bake.
I served it with french bread I had rubbed with garlic cloves and toasted, then lightly buttered. Yum.