Best New England Corn Chowda (Chowder)

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

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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.

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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!

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This recipe came out great! The only adjustments I made were to add a little celery and carrots to the onions, and add some flour to make a roux after the veggies were tender. For the corn, I used a 50/50 mixture of whole kernel and creamed. Tastes just as good as the best restaurant corn chowders!

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This is really tasty. Everyone who I've served it to loves it. They might add their own salt or peper to it, but I would rather have to little than to much.One thing I would say is that it normally does take longer to really cook it and prep then is said, but that isn't a big deal...and maybe it is fine for some people. Thanks for posting this great recipe! :-)

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Not as much flavor as we are used to, but it was ok.

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This was just ok for us. Sorry! I should have known when it didn't say cream style corn it wouldn't be as good, as that is what gives corn chowder it's richness and flavor. Also, I used 1 lb. bacon and it was way too much for our tastes. Sorry but I don't think we will be making this again. There are much better recipes out there. I am going to keep checking and trying other ones until I find the "Best" one for us. Thanks for sharing though. Mike

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I didn't use bacon (we didn't have any on hand) or onions (bf is allergic), and used 1 cup of heavy whipping cream and 1 cup of milk instead of 2 cups of light cream (just what I had on hand) but it still came out good. For seasonings I added pepper, garlic, basil, and a pinch of red pepper, yummy!

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This soup was good but I had to add some spices. My company liked it real well. Thanks.

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Great simple soup! To cut back on fat, I skipped adding the bacon fat to the soup, and crumbled the cooked bacon later. The flavors of the bacon did not blend in well, so next time I have to try it with the bacon fat in the soup.

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This was awesome! I was hesitant to try it but it was so yummy! I made it twice! I used left over corn on the cob and put about 4 ears in and instead of bacon I used ham cut into bite size pieces. Best chowda I've ever had!

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I was a skeptic about this one. My mother-in-law makes a corn chowder that my husband loves. He now has a new favorite (although I'm not allowed to tell his mother). I added a bit more corn and used 1 1/2 cups half and half cream and topped it up with milk. I also thickened it as indicated. Wow! What a treat on our cold Canadian nights.

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After making this recipe for a year, now a family favorite, I thought it was time to review. It is an easy, quick chowda (yes I am from New England) to make which means I can make it up at the last minute. To make it faster, I skip the bacon and use 2 tbls of butter to saute the onions. On Saturday nights, I like to make this and serve it with a sandwich. Thank you for the recipe Jennifer!

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This has become a staple food in my house. It's excellent and quick. I've tried adding some pre cooked chicken at the end of step 8 which makes it a bit heartier. I don't eat regular bacon; I had to add a bit of corn oil (step 4) since turkey bacon has so much less fat. I've also made it without the bacon using a little corn oil with the onions to serve to vegetarians. To cut down on fat, I use 10 ounces of cream and made up the rest (6 ounces) with milk. It is still delicious and very easy. I was sceptical that it would take only 30 minutes to cook, but it did!

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