New England Bacon Corn Chowder: Best corn chowder recipe ever, adapted from Peter Christian’s Tavern in New London, NH. Thick and creamy chowder, chock full of potatoes, creamed corn, celery, onion and bacon! This is the most requested chowder at our house!
There’s something magical about coming in from the cold on a blustery, wintry day to a steaming bowl of creamy corn chowder. Corn chowder with bacon, mind you.
This New England Bacon Corn Chowder is one of the easiest and most flavorful chowder recipes I’ve made. The thick, creamy texture comes from creamed corn, milk and cream. Onion salt and celery salt give great flavor. It tastes even better on the second day.
This recipe is adapted from a corn chowder recipe from Peter Christian’s Tavern in New London, NH. I love publishing great regional recipes, helping preserve our New England culinary heritage.
Says Peter Christian’s Tavern:
“Established in 1975, Peter Christian’s has been serving home made victuals & strong waters to thousands of satisfied customers for over three decades. Nestled in the heart of New London, New Hampshire, the tavern exudes the comfort, antiquity and charm that warms the heart of New Englanders, on even the coldest of days.
Offering guests some of the tastiest morsels around in a relaxed and friendly atmosphere provides not only nourishment for the body, but respite for the soul. With signature sandwiches and recipes that have served up for over 35 years, a single trip to the tavern invokes nostalgia, and the return trips are like a welcoming home. Peter Christian’s is a local favorite because of of its’ unmistakable old New England charm.”
This New England Bacon Corn Chowder recipe is a real treasure and I hope you’ll give it a whirl. Saute the onions, celery and potatoes for just a few minutes. Simmer with water for just a few minutes more. Stir in the creamed corn, spices, milk, cream and bacon. Simmer for twenty minutes.
You’re in for a real treat. I doubled this recipe and so glad I did. We’re enjoying soup and sandwiches for lunch this week. The flavors of this soup meld and taste even better the second day.
New England Bacon Corn Chowder
- 3 tablespoons butter
- one medium onion diced
- one celery stalk diced
- 2 medium potatoes diced
- 1 cup water
- 2 - 16 ounce cans creamed corn
- 1 can whole corn
- 2 1/2 cups milk
- 1 cup light cream
- 1 teaspoon basil
- 1 tablespoon parsley
- 1/4 teaspoon pepper
- 1 teaspoon onion salt
- 1 teaspoon celery salt
- 4 slices cooked bacon crumbled
- Optional Garnish: extra crumbled bacon and chopped green onion
- Saute onion, potato and celery in butter.
- Add 1 cup of water.
- Simmer until vegetable are tender. (about 10 minutes)
- Add creamed corn,whole corn, milk, cream and seasonings.
- Simmer about 20 minutes. (Do not boil.)
- Serve hot and garnish with extra crumbled bacon and chopped green onion if desired.
- This chowder tastes even better if it sits a little longer or even the next day.
You may also like: Simon Pearce Vermont Cheddar Soup