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    You are in: Home / Recipes / Best New England Corn Chowda (Chowder) Recipe
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    Best New England Corn Chowda (Chowder)

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Jennifer Michele's Note:

    This is how my mother made her chowder for years, and it was always greeted with pleasure and delight from anyone partaking in in. Even my Aunt who has always hated Corn Chowder loved this recipe. You can use fresh corn if you prefer, but may want to add it in with the potatoes to cook, and if you must use canned corn, watch the salt. Canned corn will change the flavor greatly.

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    Units: US | Metric


    1. 1
      Fry bacon until crisp.
    2. 2
      Remove from pan with a slotted spoon and drain; set aside.
    3. 3
      In a 4-quart saucepan or pot, heat 2 tablespoons of the bacon fat and add chopped onion.
    4. 4
      Cook over medium heat until onion is translucent.
    5. 5
      Add broth and cubed potatoes to pan (add some salt if you are using a less salty broth).
    6. 6
      Bring to a simmer, cover and allow to cook for about 10 minutes (this is for 1 inch cubes of potatoes).
    7. 7
      Stir in corn and heat through.
    8. 8
      Add cream and heat through again.
    9. 9
      If you prefer a thicker chowda, mix 2 tablespoons all-purpose flour with 1/2 cup of milk and shake until dissolved.
    10. 10
      Add a little at a time while the chowda is simmering until it reaches the desired consistency.
    11. 11
      Serve with crumbled bacon on top, a good dose of freshly ground pepper, and for those of you who want true authenticity, add a dollop of butter to the top of the steaming bowl.

    Ratings & Reviews:

    • on December 08, 2001


      Great Recipe! Creamy, filling and the kids liked it too!

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    • on November 02, 2008

      My husband's comment says it all, "Is there more?" We all loved it! I didn't know what "light cream" was, so I used half-n-half. I also used pre-cooked bacon, and it worked just fine. I ended up using about 3 Tb of flour, for a nice creamy chowda. Thanks for sharing, this is bound to become a regular recipe in our house.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 20, 2006


      This is an excellent recipe. Here are my adjustments: I did use bacon fat but was out of bacon so I added some diced deli ham instead. Used heavy cream and milk (what i had), super sweet white corn (will use regular white corn next time) and I processed about 2 1/2 cups of the finished soup in food processor and added it back to the pot. My preference of texture. The taste was so good! I can't wait to try it with bacon!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (18)


    Nutritional Facts for Best New England Corn Chowda (Chowder)

    Serving Size: 1 (476 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 660.6
    Calories from Fat 451
    Total Fat 50.1 g
    Saturated Fat 23.2 g
    Cholesterol 117.7 mg
    Sodium 1084.0 mg
    Total Carbohydrate 39.7 g
    Dietary Fiber 3.8 g
    Sugars 1.9 g
    Protein 16.4 g

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