New England Corn Chowder

Be the first to review
READY IN: 30mins
Recipe by mollypaul

Delicious and simple, this tummy-warming soup comes from thrifty New Englanders. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Ingredients Nutrition

  • 3 slices thick bacon or 3 slices salt pork
  • 1 large onion, peeled and sliced
  • 1 lb potato, peeled and sliced
  • 2 cups water
  • 6 large soda crackers (pilot crackers)
  • 2 cups corn, cooked (canned is fine)
  • 1 cup milk
  • 1 teaspoon salt
  • 14 teaspoon paprika
  • 18 teaspoon pepper (more to taste)


  1. Cut bacon or salt pork into cubes and brown in a large saucepan.
  2. Soak crackers in milk.
  3. Add onion and cook until golden; add potatoes and water and cook until potatoes are tender.
  4. When potatoes are tender, stir in soaked crackers and milk along with the corn and seasonings.
  5. Simmer and serve.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a