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
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 thick. 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.
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. 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.
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!
I really love making soups and am building up a library on my site. If you liked this corn chowder recipe, you may also like my Roasted Cauliflower Soup, my French Onion Soup or my Italian Wedding Soup. Please pin your favorites!
New England Corn Chowder
New England Corn Chowder is a classic soup that is creamy, sweet and filling. What other comfort food is better than this soup?
- 1 Onion Diced
- 2 Garlic Cloves
- 1/2 Cup Butter
- 1/2 Cup Flour
- 4 Cups Heavy Cream
- 4 Cups Vegetable Stock
- 2 Potatoes Diced
- 4 Cups Corn
Add onion and garlic to a dutch oven and cook in butter on medium-high until softened. Add in flour and stir to coat.
Stir in heavy cream and vegetable stock, making sure to break up any clumps of flour.
Add in potatoes and corn and let simmer for 20 minutes or until potatoes are cooked through.
Season with salt and pepper. If chowder is too thin, thicken with a slurry of cornstarch and water. Serve and enjoy!
I can’t resist that sweet face! And all the fluff!! You wouldn’t believe how soft she is.