• Servings 8-10
  • Prep 15 min
  • Cook 20 min
  • Skill Level

New England Corn Chowder


  • 6 slices thick cut bacon
  • 1 onion, minced
  • 1/2 cup red bell pepper, finely chopped
  • 4 medium potatoes,diced
  • 2 cups chicken or vegetable stock
  • 2 cups corn kernels
  • 1 cup milk
  • 2 cups half and half
  • kosher salt and black pepper to taste
  • fresh parsley for garnish
  • Fry bacon until just crisp. Drain and crumble into a paper towel.
  • Reserve 1 tbs of bacon fat.
  • Fry the onion and red pepper in the reserved bacon fat for 5 minutes or until the onions are translucent and the peppers are slightly soft.
  • Add the stock to a large sauce pan, then add the onions, peppers and potatoes.
  • Bring to a boil then reduce heat to medium. Cook until the potatoes are fork tender.
  • Add the milk and half and half along with the corn kernels, reduce heat to simmer and cook for another 15 minutes.
  • Taste for seasoning then season with salt and pepper.
  • Garnish with fresh parsley

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