New England Corn Chowder

New England Corn Chowder Recipe

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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


  • 1Peel potatoes and cut into bite-sized pieces. Add water to 2 inches over potatoes and start to cook them.
  • 2While potatoes are cooking, dice bacon and cook until crispy. Remove from pan. Dice onions and cook in reserved bacon drippings.
  • 3When potatoes are barely fork tender, add 2 cans of corn with juice, bacon and onions. Cook until corn is heated through.
  • 4Add 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!!

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About New England Corn Chowder

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