Corn Chowder

Preparation info
  • Serves


    as a main course
    • Difficulty


Appears in
The Cooking of the USA

By Patricia Lousada

Published 1993

  • About

A very thick nourishing soup from New England, Corn Chowder makes delicious use of frozen corn. The crisp bacon, potatoes and onions turn it into a meal in itself – ideal for a tasty lunch in winter. Serve it with wholemeal bread and perhaps a salad.


  • 1 lb (450 g) frozen corn kernels
  • pints (900


Place half the corn with ½ pint (300 ml) of the water in a liquidiser or processor and whizz together to a smooth purée.

Heat the dripping or oil in a large saucepan and fry the bacon until it is c