New England Corn Chowder

New England Corn Chowder

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Nicole Theiss


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.


★★★★★ 1 vote

5-10 (depending on serving size)
20 Min
30 Min


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

How to Make New England Corn Chowder


  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!!

Printable Recipe Card

About New England Corn Chowder

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

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