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Corn Chowder

Print Recipe
Sweet Corn Chowder is a hearty New England classic first popularized in print by Fannie Farmer in 1896. Made with salt pork, potatoes, milk, corn, and topped with softened crackers, it combines savory depth with natural sweetness and creamy comfort. A bowl of this chowder is both simple and satisfying, carrying with it the history of Yankee thrift and the seasonal abundance of fresh corn.
Prep Time 20 minutes
Cook Time 35 minutes

Ingredients

  • 1 can of corn about 15 oz or 2 cups fresh corn kernels if in season
  • 1 medium onion thinly sliced
  • 4 cups potatoes peeled and cut into ½-inch slices
  • 4 cups whole milk scalded (heated just below boiling)
  • 8 plain crackers like saltines, split in half
  • ¼ pound about ½ cup salt pork, cut into ½-inch cubes (bacon can be substituted)
  • 3 tablespoons unsalted butter
  • Salt and pepper to taste

Instructions

  • Render the pork fat: In a heavy pot, add the diced salt pork and cook over medium heat until the fat is rendered and the pieces begin to crisp. Add the sliced onion and cook for about 5 minutes, stirring often to prevent burning. Strain out and discard the pork solids, leaving the fat in the pot.
  • Parboil the potatoes: In a separate saucepan, place the sliced potatoes in boiling water and parboil for 5 minutes. Drain well.
  • Cook the chowder base: Add the drained potatoes to the pot with the rendered fat. Pour in 2 cups of boiling water and cook until the potatoes are tender, about 10 minutes.
  • Add the corn and milk: Stir in the corn and the scalded milk. Heat gently until the mixture reaches a simmer, but do not let it boil. Season to taste with salt and pepper.
  • Finish with butter and crackers: Stir in the butter. Soak the crackers briefly in a little cold milk until softened, then arrange them on top of the chowder. Serve hot, with extra crackers on the side if desired.

Video

Notes

  • Fresh vs. Canned Corn – Fannie Farmer’s recipe originally used canned corn, but fresh sweet corn in late summer delivers brighter flavor and juicy texture.
 
  • Salt Pork or Bacon – Salt pork is traditional and adds authentic smokiness, though bacon makes a fine substitute if it’s what you have on hand.
 
  • Do Not Boil the Milk – Once the milk is added, keep the chowder at a gentle simmer. Boiling can cause it to curdle and ruin the texture.