Monday, January 16, 2012

New England Corn Chowder

Umm, yeah I stole this photo from Pinterest 'cause I'm way busy today and anyway, this is totally how it looks!

You can prepare this a day ahead, too.  Chill, then reheat just before serving.  For a thicker chowder, which is the way I prefer it, increase the butter and flour.

1 C chopped celery (2 stalks)
1/2 C onion, chopped
6 slices bacon, cooked and chopped
2 (15 1/4 oz.) cans whole kernal corn, drained
2 (14 3/4 oz.) cans cream-style corn
4 C milk
3 1/2 C chicken stock OR two (14 oz.) cans reduced-sodium chicken broth
1 C whipping cream
3-4 dashes bottled Tabasco
4 C cubed potatoes (about 1 1/4 lb.) * again, I used MORE...I like a thicker chowder
1/4 C butter, melted
1/4 C all-purpose flour
1/4 C snipped fresh parsley
Salt and ground black pepper to taste

In a 6-8 qt. dutch oven cook celery, onion and bacon over medium heat for 10-15 minutes or until vegetables are tender, stirring occasionally.
Add whole-kernal corn, cream-style corn, milk, stock, cream and Tabasco sauce.  Bring to boiling; reduce heat.  Simmer, covered for 30 minutes. 
Add potatoes; return to boiling.  Reduce heat; simmer, covered about 15 minutes more or until potatoes are tender.
Meanwhile, in a small bowl, stir together butter and flour until smooth.  Add flour mixture to corn mixture.  Cook and stir until thickened and bubbly; cook and stir 1 minute more.  Stir in parsley and season to taste with salt and black pepper. 
Garnish with crumbled bacon, more sliced green onions and MORE cheese! 
Makes 12 servings


  1. This looks delicious! I copied the recipe, thanks for sharing!

  2. Thanks, let me know if/when you try it and what you thought!