New England Corn Chowder


As a kid living in New England, I ate a lot of chowder. It was actually one of my favorite things to eat. Although I would grab a cup of clam chowder every opportunity I got, at home we only had corn chowder. It’s cheap and easy to prepare, its hearty, rich and absolutely un-apologetically comforting. This recipe is a little different than what I had as a kid, it’s all of the usual ingredients however, I like to blend some of the corn into a puree for the ultimate infusion of corn flavor, and I add a bit of thickening power with a bit of arrowroot. For a less gloupy consistency just omit the arrowroot and thin the chowder as desired.


New England Corn Chowder

Add flaked cod, salmon or even canned tuna to this chowder for a bit of protein and flavor.

  • 3-4 bacon slices, chopped up
  • 1 medium onion, diced
  • 1 pound potatoes, diced into 1/4″ bits
  • 3 cups, corn (divided)
  • 1 to 2 garlic cloves, minced
  • 1/2 teaspoon Italian seasoning
  • 1 bay leaf
  • 3 cups whole milk (divided)Cream Slurry:
    1/2 cup cream mixed with 1 T arrowroot-Salt and pepper to taste
  1.  In a medium sized dutch oven or heavy bottomed pan, saute’ bacon over medium heat. (It doesn’t need to be crispy)
  2. Add onion and cook until they are softened.
  3. Add potatoes, 2 cups of corn, garlic, Italian seasoning, bay leaf, salt and pepper.
  4. Fry these ingredients for a few minutes just to start the cooking.
  5. Blend the reserved 1 cup of corn with 1 cup of milk.
  6. Add all of the milk and the milk and corn puree to the pot.
  7. Stir together and bring to a boil.
  8. Stir the arrowroot into the cream cream and immediately mix the arrowroot slurry into the chowder
  9. Reduce the heat to low setting.
  10. Cover and simmer, just until the potatoes are cooked. (If you are using a dutch oven, the pot can be removed from the stovetop and small diced potatoes will cook with the residual heat)Serve warm with common crackers, sourdough or your favorite grain-free toast.