New Englands chicken and corn chowder

New Englands Chicken And Corn Chowder Recipe

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sherry monfils


I have numerous recipes for New England style chowders form my church and relatives but I wanted to make 1 that you didn't have to cook all day. This one is quick compared to many others and great served w/ my cheesy-bacon cornbread muffins.

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25 Min
30 Min
Stove Top


2 Tbsp
3 Tbsp
3 c
low-sodium chicken broth
1 small
onion, chopped
celery stalks, chopped
1 medium
carrot, peeled, chopped
2 c
cubed potatoes
2-1/2 c
frozen corn
2 c
cooked chicken breast, cubed
6 slice
bacon, cooked, crumbled
1/2 tsp
ground thyme leaves
1/2 tsp
each salt and white pepper
1/2 tsp
minced garlic
1 c
1 c
light cream

How to Make New Englands chicken and corn chowder


  • 1In lg pot, over medium heat, melt butter. Whisk in flour until browned. Add broth, onions, celery, carrots, potatoes and corn.
  • 2Stir to mix. Add chicken, 1/2 the bacon crumbles, thyme, salt ,white pepper, garlic and milk. Bring to a boil.
  • 3Reduce heat to low and simmer for 20 mins, or until all veggies are tender, stirring occasionally. Stir in light cream. At this point, if you want to thicken it up a little, scoop about 1-2 cups of chowder into a food processor and puree for just and few seconds. Pour back into pan. garnish w/ remaining bacon crumbles.

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About New Englands chicken and corn chowder

Course/Dish: Chowders
Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Low Sodium
Other Tags: Quick & Easy, Healthy