new england corn chowder recipe

Written BySheba G Updated On
new england corn chowder recipe
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best new england corn chowder recipe

I’ve been making this New England corn chowder recipe for years, and it’s always a hit with my family. It’s a classic dish that’s steeped in tradition, and I love the rich flavors and textures that come together in each bowl.

The original recipe I used as a starting point was from a dear friend who grew up in Maine, where this type of chowder is a staple. I’ve tweaked it over the years to suit our tastes, but the core ingredients remain the same: sweet corn, potatoes, onions, garlic, and sometimes bacon or salt pork for added depth.

This soup is comfort food at its finest – warm, satisfying, and perfect for a chilly fall evening or a quick weeknight dinner. My kids adore helping me chop the veggies and stir the pot as we simmer it to perfection.

And let’s not forget the leftovers – which are always just as delicious reheated for lunch or dinner the next day. This recipe makes about six servings, so it’s easy to feed a crowd or have some for later.

I’ve even served it at family gatherings and potlucks, where it’s always devoured by everyone. One of my favorite things about this recipe is how adaptable it is – you can easily double or triple the ingredients if you need to feed more people or make more soup for future meals.

New England Corn Chowder

New England Corn Chowder

4.8 from 560 votes

A hearty and comforting classic New England Corn Chowder. This recipe combines corn, potatoes, and bacon for a rich and creamy soup.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

4 slices bacon, diced
1 medium onion, diced
2 cloves garlic, minced
2 medium potatoes, diced
2 cups corn kernels (fresh or frozen)
2 cups chicken or vegetable broth
1 cup heavy cream
2 tbsp butter
2 tbsp all-purpose flour
Salt and pepper to taste
2 tbsp fresh chives, chopped

👨‍🍳Directions

1In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy and the fat has rendered.
2Remove the bacon with a slotted spoon and set it aside, leaving the fat in the pot.
3Add the diced onion to the pot and cook in the bacon fat until softened and translucent, about 5 minutes.
4Add the minced garlic and cook for an additional 1 minute until fragrant.
5Stir in the diced potatoes and corn kernels.
6Pour in the chicken or vegetable broth, and bring the mixture to a boil.
7Reduce the heat to medium-low, cover the pot, and let it simmer for about 15 minutes, or until the potatoes are tender.
8Stir occasionally to prevent the potatoes from sticking to the bottom of the pot.
9In a separate small saucepan, melt the butter over medium heat.
10Whisk in the flour to create a roux, cooking for 1-2 minutes until it turns a light golden color.
11Gradually whisk in the heavy cream, stirring continuously to prevent lumps from forming.
12Cook the cream mixture for 3-5 minutes until it has thickened slightly.
13Pour the cream mixture into the pot with the potatoes and corn.
14Stir well to combine.
15Add salt and pepper to taste.
16If the chowder is too thick, add a little more broth or water to reach your desired consistency.
17Simmer the chowder for an additional 5 minutes, allowing the flavors to meld together.
18Ladle the New England Corn Chowder into bowls.
19Top each serving with the cooked bacon and chopped fresh chives.
20Serve hot and enjoy the rich, creamy, and comforting flavors of this classic dish.

🔧Equipment

Large pot or Dutch oven
Wooden spoon
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 25g💛Saturated Fat: 15g❤️Cholesterol: 85mg🧂Sodium: 800mg🌾Total Carbs: 25g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 10g

📝Notes

Tips: For a smoky flavor, use smoked bacon. You can also add diced ham or cooked shrimp to the chowder for added protein.

Watch Video Of How New England Corn Chowder Works

One thing I love about this New England corn chowder recipe is how versatile it is – whether you’re looking for a hearty meal after work or something comforting on a cold winter night (or any night!) , this soup delivers every time.

As with most soups, leftovers are welcome here too: store in an airtight container in the fridge up to 5 days; reheat safely when you’re ready. When reheating, feel free to add more milk/broth if needed to achieve your desired consistency.

❓ Frequently Asked Questions About New England Corn Chowder

What type of potatoes should I use?

The best potatoes for chowder are those that hold their shape well after cooking – like Russet or Yukon Golds.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts