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.
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Updated on 05/11/21
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
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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.)

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 bacon

  • 1 tablespoon unsalted butter

  • 2 tablespoons all-purpose flour

  • 1 medium yellow onion, diced

  • 1 medium russet potato, peeled and diced

  • 2 cups corn kernels, fresh or frozen

  • 3 cups whole milk

  • 1 teaspoon salt

  • 1/2 teaspoon 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.