New England Corn Chowder

By John Mitzewich

Updated 11/01/19

A bowl of corn chowder
Melanie Acevedo/Photolibrary/Getty Images
  • Total: 45 mins
  • Prep: 15 mins
  • Cook: 30 mins
  • Yield: 6 servings

This is an easy version of the traditional cold-weather classic. The small amount of bacon gives this corn and potato chowder its signature flavor.

Ingredients

  • 2 slices of bacon, cut into strips
  • 1 tablespoon unsalted butter
  • 1 yellow onion, diced
  • 2 tablespoons all-purpose flour
  • 2 cups fresh or frozen corn kernels
  • 1 russet potato, peeled and diced
  • 3 cups whole milk
  • 1/2 teaspoon fresh ground black pepper
  • 1 teaspoon salt

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.

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