New england corn chowder

New england corn chowder



  • chopped celery - 1 c
  • pepper to taste - 1 item
  • can evaporated milk - 1 item
  • chicken bouillon cubes - 4 item
  • large onion, chopped - 1 item
  • bay leaves - 2 item
  • thyme - 1 tsp
  • large potatoes, diced - 4 item
  • salt pork - 1/4 lb
  • cans cream-style corn - 3 item
  • to 6 large carrots, sliced - 5 item
  • water or low-salt chicken broth - 4 qt
  • sugar plus or minus - 1/4 c

How to make new england corn chowder:

Dice salt pork and render until crisp in large kettle. Remove from pan and set aside. Discard all but 3 tablespoons grease. Saute onion and celery in kettle until tender; add liquid, bouillon cubes, bay leaves and thyme. Add carrots and potatoes; bring to boil. Reduce to simmer and cook until carrots are almost done. Add cream-style corn and sugar and continue cooking until vegetables are very tender. Add can of evaporated milk and season to taste. Add more sugar, if needed, and salt and pepper. Sprinkle top of chowder with crisp salt pork.

Recipe categories: Soups & stews, Main dish, Chowders.

New england corn chowder
Average rating: 4 of 5, total votes: 7
Cook. Time: PT1H5M
Total Time: PT1H5M

Cause of complaint:

Related ingredients:
orange juice, ground beef, carrots, cloves garlic, crushed, chicken, onions, fresh broccoli, large potatoes, peeled and cubed, dry green split peas, diced cooked chicken 4 breasts
You may be interested in these recipes: