New England Corn Chowder

By
John Mitzewich
John Mitzewich
John Mitzewich is a food writer, recipe video producer, and culinary school instructor with more than 20 years of experience in the food industry.
Learn about The Spruce Eats' Editorial Process
Updated on 01/10/22
A bowl of corn chowder
Melanie Acevedo/Photolibrary/Getty Images
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 6 servings
Nutrition Facts (per serving)
295 Calories
8g Fat
46g Carbs
11g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 6
Amount per serving
Calories 295
% Daily Value*
Total Fat 8g 11%
Saturated Fat 4g 20%
Cholesterol 21mg 7%
Sodium 478mg 21%
Total Carbohydrate 46g 17%
Dietary Fiber 3g 12%
Total Sugars 10g
Protein 11g
Vitamin C 9mg 44%
Calcium 157mg 12%
Iron 2mg 11%
Potassium 653mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The first type of chowder that comes to mind when you hear New England chowder is usually clam chowder or seafood chowder. Other chowders without seafood might be less known though they are just as tasty—and often less involved to make. This is an easy version of the traditional cold-weather classic with potatoes and corn, a nourishing dinner for a fall or winter weeknight. 

A small amount of bacon gives this corn and potato chowder a hearty flavor. If you want the bacon flavor but also cut down on the fat, use turkey bacon instead of pork bacon. Or, for a vegetarian chowder, leave out the bacon altogether.

For the potatoes, starchy spuds such as russets work best because they fall apart easily and give the chowder its thick, smooth texture.

The chowder is especially good with fresh corn so if you can get your hands on some fresh corn cobs, use those. Otherwise use frozen corn. Canned corn, on the other hand, is not a good option, it does not have the same sweet taste.

The best milk to use is whole milk because it does not curdle as easily as reduced-fat or skim milk when heated.

For an easier cleanup, use an immersion blender to blend half of the chowder right in the pot.

This is a great option for gatherings such as Thanksgiving or to bring to a potluck, as you can double the recipe. The chowder can be prepared ahead and reheated without any loss of flavor.

Leftovers keep in the fridge for two to three days.

Ingredients

  • 2 slices bacon, cut into strips

  • 1 tablespoon unsalted butter

  • 2 tablespoons all-purpose flour

  • 1 yellow onion, diced

  • 1 russet potato, peeled and diced

  • 2 cups corn kernels, fresh or frozen

  • 3 cups whole milk

  • 1 teaspoon salt

  • 1/2 teaspoon freshly ground black pepper

Steps to Make It

  1. In a heavy-bottom soup or saucepot, sauté the bacon in the butter on medium heat until the bacon is cooked, but not crisp. Add the flour and onion, and cook for 5 minutes. Add the potato, corn, milk, salt, black pepper, and stir well.

  2. Bring up to a gentle simmer, reduce heat to low and cook, occasionally stirring, until the potatoes and onions are tender. Ladle half the chowder into a blender and blend into a fine puree. Add back into the pot with the other half the un-blended mixture. Adjust the seasoning and serve immediately.

Use Caution When Blending Hot Ingredients

Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.