New England Corn Chowder

Corn chowder follows the same thrifty, cream-enriched template as New England clam chowder but leans into the sweetness of late-summer corn, with salt pork for depth and a light hand on the cream so the corn flavor stays front and center.

Serves: 6

Ingredients

• 115g (4 oz) salt pork or thick-cut bacon, diced
• 1 large onion, diced
• 2 celery stalks, diced
• 1 medium green bell pepper, diced
• 2 garlic cloves, minced
• 3 tbsp (25g) all-purpose flour
• 720ml (3 cups) whole milk
• 480ml (2 cups) chicken or vegetable stock
• 680g (1½ lbs) Yukon Gold potatoes, peeled and diced 1.5cm (½ inch)
• 6 ears fresh corn, kernels cut from cob (about 720g / 4½ cups), cobs reserved
• 240ml (1 cup) heavy cream
• 1 tsp fresh thyme leaves
• Salt and freshly ground black pepper
• Pinch of cayenne
• 2 tbsp fresh flat-leaf parsley or chives, chopped, for garnish
• Oyster crackers, to serve

Instructions

1. In a large heavy-bottomed pot or Dutch oven over medium heat, render the salt pork for 6–8 minutes until crispy and the fat is released. Remove the solids with a slotted spoon and reserve.
2. Cook the onion, celery, and bell pepper in the rendered fat over medium heat for 6–7 minutes until soft. Add the garlic and cook 1 minute.
3. Sprinkle in the flour and stir for 2 minutes. Gradually whisk in the milk and stock until smooth. Add the corn cobs (they add sweetness and body) and bring to a gentle simmer.
4. Add the potatoes and cook for 12–15 minutes until just tender. Remove and discard the corn cobs.
5. Add the corn kernels and simmer for 5 minutes. Stir in the cream and thyme; heat through without boiling. Season generously with salt, pepper, and cayenne.
6. Ladle into bowls and garnish with the reserved salt pork cracklings, parsley, and a grind of black pepper. Serve with oyster crackers.

Cook's Notes: Adding the bare corn cobs to the chowder as it simmers extracts extra corn flavor and starch — don't skip this step. For a smokier depth, substitute half smoked bacon for the salt pork. This chowder improves the next day once the flavors meld; reheat gently over low heat without boiling.