NEW ENGLAND CORN CHOWDER RECIPES

Name: Best New England Corn Chowda (Chowder)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1/2-1 lb bacon (diced); 1 small onion (chopped); 2 cups chicken broth or 2 cups vegetable broth; 2 cups cubed white potatoes; 2 cups frozen corn; 2 cups light cream

BEST NEW ENGLAND CORN CHOWDA (CHOWDER) RECIPE - FOOD.COM

Best New England Corn Chowda (Chowder) Recipe - Food.com image

This is how my mother made her chowder for years, and it was always greeted with pleasure and delight from anyone partaking in in. Even my Aunt who has always hated Corn Chowder loved this recipe. You can use fresh corn if you prefer, but may want to add it in with the potatoes to cook, and if you must use canned corn, watch the salt. Canned corn will change the flavor greatly.

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1/2-1 lb bacon (diced)
1 small onion (chopped)
2 cups chicken broth or 2 cups vegetable broth
2 cups cubed white potatoes
2 cups frozen corn
2 cups light cream

Steps:

Fry bacon until crisp.
Remove from pan with a slotted spoon and drain; set aside.
In a 4-quart saucepan or pot, heat 2 tablespoons of the bacon fat and add chopped onion.
Cook over medium heat until onion is translucent.
Add broth and cubed potatoes to pan (add some salt if you are using a less salty broth).
Bring to a simmer, cover and allow to cook for about 10 minutes (this is for 1 inch cubes of potatoes).
Stir in corn and heat through.
Add cream and heat through again.
If you prefer a thicker chowda, mix 2 tablespoons all-purpose flour with 1/2 cup of milk and shake until dissolved.
Add a little at a time while the chowda is simmering until it reaches the desired consistency.
Serve with crumbled bacon on top, a good dose of freshly ground pepper, and for those of you who want true authenticity, add a dollop of butter to the top of the steaming bowl.

Nutrition Facts : Calories 660.7, FatContent 50.1, SaturatedFatContent 23.2, CholesterolContent 117.8, SodiumContent 1084, CarbohydrateContent 39.7, FiberContent 3.8, SugarContent 1.9, ProteinContent 16.4

NEW ENGLAND-STYLE CLAM CHOWDER RECIPE | ALLRECIPES

New England-Style Clam Chowder Recipe | Allrecipes image

New England Soul Food. Serve with oyster crackers.

Provided by TerryWilson

Categories Clam Chowder

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours 0 minutes

Yield 10 servings

Number Of Ingredients 16

Ingredients

3 tablespoons butter
4 (1 inch) cubes salt pork
3 ribs celery, diced
1 Spanish onion, diced
1 clove garlic, minced
5 potatoes, peeled and cut into 3/4 inch cubes
5 cups clam juice
1 teaspoon dried tarragon
1 teaspoon celery salt
2 bay leaves
1 ½ pounds fresh clams, shelled and chopped
5 dashes Worcestershire sauce
2 cups heavy cream
¼ teaspoon chopped fresh dill
salt and ground black pepper to taste
10 sprigs fresh parsley, for garnish

Steps:

Melt butter in a stockpot over medium-high heat; cook and stir salt pork, celery, onion, and garlic in melted butter until softened, about 7 minutes. Add potatoes, clam juice, tarragon, celery salt, and bay leaves to the stockpot. Bring the mixture to a boil, reduce heat to medium, and place a cover on the pot. Cook at a simmer until potatoes are tender, about 35 minutes.
Stir clams into the soup and simmer uncovered for 5 minutes. Add Worcestershire sauce, heavy cream, dill, salt, and pepper; stir and cook another 7 minutes. Remove the pot from heat. Remove and discard bay leaves. Garnish with parsley to serve.

Nutrition Facts : Calories 339.9 calories, CarbohydrateContent 25.9 g, CholesterolContent 86 mg, FatContent 24.2 g, FiberContent 3.3 g, ProteinContent 6.7 g, SaturatedFatContent 14.2 g, SodiumContent 541.1 mg, SugarContent 2.6 g

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