New England Corn Chowder

You know those elementary school parent nights that happen once or twice a year? I vividly remember one of those nights when I was in first grade and making a corn chowder to have in early November. I don't remember much else about that night but I remember having that chowder and for whatever reason it stuck with me. I was recently reminded of it and decided to make my own version of a New England Corn Chowder.

Corn chowder is a combination of sweet corn and diced potatoes in a creamy soup base. I love eating this in a bread bowl or at least with a large piece of crusty bread.

Jump to:

• Defining a Chowder
• Why use a dutch oven
• Ingredients Needed
• Equipment Needed
• Storage Tips
• New England Corn Chowder
• Arya's Corner
• About Michelle

Defining a Chowder

What is the big difference between a chowder and a soup and why is it always New England? I might be jaded because I grew up with great local chowders, but the big difference between soup and chowder is the consistency and base used.

Chowders are milk or cream based and have a thicker consistency. Chowders will often use thickeners like roux, cornstarch or crackers to get that ultra thick and creamy consistency. Soup on the other hand is usually thinner consistency and broth based. Stews have that thicker consistency but there is usually less of a liquid to fillings ratio.

Some of my favorite soups are Classic Turkey and Rice Soup, Roasted Red Pepper and Tomato Soup, and Beef and Barley Soup.

Chowder originated in New England, which is why New England is plastered all over every chowder branding. Most chowders have seafood in them but I really enjoy the sweetness that the corn brings to the chowder (that and my partner has a seafood allergy). Eating it out of a bread bowl makes it even better.

Be prepared for a large meal when making chowder. It's usually made in a large pot and with enough servings to feed the entire family twice. And before you say "why can't this recipe be halved?" just know you will eat all of it because it's so good. I don't recommend freezing this soup as the cream can break and while it will still taste great the texture will be different.

Why use a dutch oven

I usually make my soups in my dutch oven. I've tried a few other pans but I keep going back to my dutch oven. These are my favorite things about dutch ovens

• Dutch Ovens heat evenly, so less scorching on the bottom
• They retain heat well, so it will stay warm while you finish round one
• You can go from stove top to oven
• They are multi use; Soups, braising, frying, there's so much to make!
• They are perfect for large batch recipes

I use Le Creuset which is on the high end of pricing for dutch ovens but one of the best in quality. If you are looking for a more economical option, look into Staub or Lodge, I love both of those brands too!

When purchasing a dutch oven, look for one that has consistent thickness. It will be a heavy pan, even more so with food in it. If you have physical limitations, using a lighter pot may be the better option.

Ingredients Needed

Equipment Needed

• Dutch Oven or similar
• Wooden Spoon
• Chef's Knife
• Cutting Board

Storage Tips

Fridge: This chowder can be stored in the fridge for up to 4 days. Place in an airtight container to store. To reheat, use either the microwave to warm through or heat on the stovetop at a low simmer until heated through.

Arya's Corner

I can't resist that sweet face! And all the fluff!! You wouldn't believe how soft she is.

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