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New England Corn Chowder

New England Corn Chowder
20 votes, 3.90 avg. rating (78% score)
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Yield: Serves 6

A hearty New England corn chowder that can be made in winter from canned corn. Served with corn bread and pickles or relish, this is a familiar New England supper.

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New England Corn Chowder


  • 1/2 cup salt pork, diced
  • 4 tablespoons onion, chopped
  • 1/4 cup celery, chopped
  • 2 tablespoons green pepper, chopped|
  • 1 raw potato, peeled and diced
  • 1/2 teaspoon salt
  • 2 cups water
  • 2 tablespoons flour
  • 2 cups warm milk
  • 1 No.2 can creamed corn
  • chopped parsley


Sauté the salt pork, then add to the pan and sauté the onions, celery, and green pepper. Add the potatoes, salt, and water, and simmer until the potatoes are soft. Add the flour, milk, and corn, and heat all together thoroughly. Sprinkle with finely chopped parsley.

Updated Tuesday, August 14th, 2007

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One Response to New England Corn Chowder

  1. Barbara March 5, 2015 at 8:30 am #

    Never put green pepper in New England Chowders….

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