New England Chicken Corn Chowder Recipes

Steps:

• Melt butter in a large saucepan over medium heat; cook and stir carrot, celery, onion, and garlic into hot butter until slightly softened, about 2 minutes. Stir flour into mixture to make a paste; cook until lightly browned and flour gives off a slightly toasted smell, about 5 minutes. Watch carefully, flour burns easily. Remove saucepan from heat and set aside to cool, about 15 minutes.
• Stir white and yellow corn, potatoes, chicken, and 3 cups of chicken stock in a large soup pot over medium heat. Whisk remaining 1 cup chicken stock into vegetables and flour mixture until thoroughly combined. Stir mixture into ingredients in soup pot. Bring to a simmer, stirring constantly, until thick, about 5 minutes.
• Stir half-and-half, nutmeg, salt, and black pepper into chowder. Bring back to a boil, reduce heat to low, and simmer until potatoes are tender, about 20 minutes.

Steps:

• Cook and stir bacon in large saucepan over medium-high heat for 3 minutes or until bacon is light brown.
• Add onion and celery; cook 3 minutes longer. Stir in stock; bring to boil over hight heat.
• Add potatoes, corn, salt and pepper; cook 5 to 10 minutes until potatoes are tender.
• Stir in chicken and cream. Reduce heat to low. Cover and simmer 3 minutes.
• *Cook time does not include the time to cook the chicken.

Steps:

• Soak crackers in milk.
• Cut bacon or salt pork into cubes and brown in a large saucepan.
• Add onion and cook until golden; add potatoes and water and cook until potatoes are tender.
• When potatoes are tender, stir in soaked crackers and milk along with the corn and seasonings.
• Simmer and serve.

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.