Question: It’s the peak of corn season again, and I’m suddenly hungry for some corn chowder. Where should I go?

Isabelle E., Sherman Oaks

Answer: Toribio Prado, the chef behind the Cha Cha Cha empire, came up with the definitive Los Angeles corn chowder when he was still the boy-wonder chef at The Ivy 20 years ago — it’s wholesome Midwestern Americana as reinvented by a young immigrant with his nose pressed up against the window. The Ivy’s corn chowder sizzles with gentle chile heat, brightened with a hint of anise and a bit of sweet red pepper. Is the version at Cha Cha Cha even better sometimes, more focused? Perhaps. But lately — blame it on the weather — I’ve been in that peculiarly Ivy sort of mood. The Ivy, 113 N. Robertson Ave., L.A., (310) 274-8303. Got a burning culinary question? Try us:

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