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New England Corn Chowder

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10 minutes prep, 20 minutes cook


8 ounces Canadian-style bacon, (about 1 1/2 cups), cubed
1/4 cup butter
1/4 cup flour
1/4 teaspoon basil leaves
1/4 teaspoon salt
1/8 teaspoon white pepper, ground
1 14 1/2-oz can chicken broth
1/2 cup water
2 cups potatoes, peeled and cubed
1 cup carrots, chopped
1/2 cup green onions, sliced
1 1/2 cups frozen corn
2 cups half & half

Cooking Directions:

Melt butter in large saucepan over medium heat. Stir in flour, seasonings, chicken broth and water. Cook and stir until mixture thickens and boils. Stir in potatoes, carrots and onions. Bring to a boil; simmer 5-10 minutes or until vegetables are crisp-tender. Stir in frozen corn, Canadian-style bacon and half & half. Cook until very hot but not boiling.

Serves 6

Serving Suggestions:

Warm up the chilly night with this chowder and fresh buttermilk biscuits.


Calories: 335
Protein: 11 grams
Fat: 20 grams
Sodium: 879 milligrams
Cholesterol: 65 milligrams
Saturated Fat: 12 grams
Carbohydrates: 29 grams
Fiber: 3 grams

This recipe provided courtesy of

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