New England Corn Chowder Recipe

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New England Corn Chowder

Nicole Theiss

By
@FaeLuvr12

A classic recipe, and it is certainly the season for soup. You will notice that I used powdered non-dairy creamer instead of cream. The benefit is that you do not have to worry about the liquids separating.


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Rating:

Serves:

5-10 (depending on serving size)

Prep:

20 Min

Cook:

30 Min

Ingredients

6 large
potatoes
2 can(s)
whole kernal corn (liquid reserved)
6 slice
bacon
1 small
onion
non-dairy powdered creamer
salt and pepper, to taste

Directions Step-By-Step

1
Peel potatoes and cut into bite-sized pieces. Add water to 2 inches over potatoes and start to cook them.
2
While potatoes are cooking, dice bacon and cook until crispy. Remove from pan. Dice onions and cook in reserved bacon drippings.
3
When potatoes are barely fork tender, add 2 cans of corn with juice, bacon and onions. Cook until corn is heated through.
4
Add non-dairy powdered creamer to taste. (Just keep testing it to see if it has the creamy taste you like. Add salt and pepper and ENJOY!!

About this Recipe

Course/Dish: Chowders, Vegetable Soup
Other Tag: Quick & Easy