Best New England Corn Chowda (Chowder)
"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."
- Ready In:
- 30mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 1⁄2 - 1 lb bacon (diced)
- 1 small onion (chopped)
- 2 cups chicken broth or 2 cups vegetable broth
- 2 cups cubed white potatoes
- 2 cups frozen corn
- 2 cups light cream
directions
- Fry bacon until crisp.
- Remove from pan with a slotted spoon and drain; set aside.
- In a 4-quart saucepan or pot, heat 2 tablespoons of the bacon fat and add chopped onion.
- Cook over medium heat until onion is translucent.
- Add broth and cubed potatoes to pan (add some salt if you are using a less salty broth).
- Bring to a simmer, cover and allow to cook for about 10 minutes (this is for 1 inch cubes of potatoes).
- Stir in corn and heat through.
- Add cream and heat through again.
- If you prefer a thicker chowda, mix 2 tablespoons all-purpose flour with 1/2 cup of milk and shake until dissolved.
- Add a little at a time while the chowda is simmering until it reaches the desired consistency.
- 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.
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Reviews
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Great Recipe! Creamy, filling and the kids liked it too! -
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. -
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. -
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! :-) -
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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Tweaks
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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 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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