Best New England Corn Chowda (Chowder)

Total Time
30mins
Prep 10 mins
Cook 20 mins

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.

Directions

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

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

Shelly1 December 08, 2001

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.

1012201 November 02, 2008

This was really good and very simple to make. I used half and half for the cream. I have made it before and used 1 percent milk instead of the cream. I just put in 3 tbsp. of flour to thicken it a bit more. Still yummy but lighter and better for you.

Debbie C. March 27, 2013