Go Back

New England Clam Chowder

This New England corn chowder a great dinner option when the weather starts to cool down. It makes a hearty meal with corn, potoates, and fresh cream.
Print Recipe
Ingredients Method

Ingredients
  

  • 1 yellow or sweet yellow onion diced
  • 3 garlic cloves diced
  • 1/2 cup butter
  • 1/2 cup flour
  • 1 cup heavy cream
  • 3 cups whole milk
  • 4 cups vegetable stock or corn stock
  • 2-3 medium sized potatoes diced
  • 4 cups corn fresh, frozen, or canned
  • Salt to taste
  • Pepper to taste
  • Cornstarch optional

Method
 

  1. Heat a dutch oven or large soup pot over medium-high heat.
  2. Add in the butter and let melt.
  3. Next, add onion and cook in butter until softened.
  4. Then, add in the garlic for the last minute of cooking the onions.
  5. Sprinkle the flour over the onions and garlic and stir, cooking for a minute or two.
  6. Stir in heavy cream/milk and vegetable stock, making sure to incorporate the flour well so there are no clumps.
  7. Add in potatoes and corn and let simmer for 20 minutes or until potatoes are cooked through.
  8. Season with salt and pepper.
  9. At this point the chowder is usually too thin for us, so we thicken it with a slurry of cornstarch and water. You can decide how thick you want it and do that too or not.
  10. Once you get the chowder to the thickness you like, serve it up and enjoy your warm bowl!