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Corn chowder

Corn chowder is a creamy, hearty soup that originated in the United States as a vegetable-based adaptation of traditional chowder, featuring fresh or canned corn kernels as the primary ingredient, combined with potatoes, onions, milk or cream, and often bacon or salt pork for flavor and texture.^[1]^[2] It typically serves as a comforting dish, especially during cooler months, and is known for its simplicity and use of seasonal produce.^[3] The roots of chowder trace back to 16th- and 17th-century fishing communities in France and England, where the term derives from the French "chaudière," a large pot used to cook communal stews of fish, onions, and ship's biscuits over open fires.^[4]^[5] European settlers brought this tradition to North America in the 18th century, adapting it with local ingredients; the first printed chowder recipe appeared in the Boston Evening Post in 1751, initially as a fish-based dish without milk or potatoes.^[4] Corn chowder emerged as an inland variation in the 19th century, incorporating corn—a staple cultivated by Native Americans and shared with early settlers—to create a thickened, flavorful soup using dried or fresh kernels for sustenance during harsh winters.^[5]^[6] By the late 1800s, recipes like those in the 1884 Boston Cooking-School Cook Book formalized corn chowder as a distinct American comfort food, emphasizing resourcefulness in using corn cobs for stock to enhance depth without waste.^[3] Preparation begins by shucking fresh corn and simmering the cobs in water to create a flavorful stock, while sautéing onions, potatoes, and bacon in butter or oil forms the base; the corn kernels, stock, and cream are then added and simmered until thickened naturally by the starches.^[1] Common seasonings include salt, pepper, and fresh herbs like parsley, with optional additions such as tomatoes or chili for brightness.^[1]^[2] The dish's creaminess comes from dairy, though modern adaptations may substitute coconut milk for a dairy-free version, reflecting contemporary sustainability practices.^[3] Variations abound regionally and seasonally, such as Pennsylvania Dutch chicken corn chowder, which adds shredded chicken, egg noodles, and saffron for a richer profile, or seafood-infused versions blending corn with clams or crab to evoke coastal traditions.^[6]^[7] Culturally, corn chowder symbolizes American ingenuity and Native influences, often featured at Thanksgiving gatherings or as a versatile base for creative riffs, underscoring its enduring role as an accessible, nourishing staple.^[7]^[6]

Definition and Characteristics

Overview

Corn chowder is a thick, cream-based soup originating from North American cuisine, where corn serves as the primary ingredient in lieu of the seafood typically featured in traditional chowders.^[8]^[9] This adaptation highlights corn's role in creating a hearty, vegetable-centric dish that maintains the foundational structure of chowder while emphasizing seasonal produce.^[10] The dish is distinguished by its creamy texture, derived from milk or cream, and a savory flavor profile that balances the inherent sweetness of corn with dairy and subtle aromatics. It is generally served hot, making it suitable as an appetizer or substantial main course in cooler weather.^[11]^[12] The word "chowder" stems from the French "chaudière," referring to a large cooking pot or cauldron used for preparing stews, a term that evolved as the dish transitioned to corn-based preparations in American culinary traditions.^[13]^[14] As part of the wider chowder family, corn chowder functions as a vegetable alternative to seafood-dominated versions like New England clam chowder.^[9]

Key Ingredients

Corn chowder primarily relies on fresh or canned corn kernels as its foundational ingredient, providing the dish's signature sweet and earthy flavor base, with typical recipes calling for 2 to 3 cups of kernels or the equivalent from 4 to 6 ears of corn.^[1]^[15] Potatoes, diced into 1 to 2 cups, contribute bulk, texture, and natural starch for subtle thickening without overpowering the corn's prominence.^[16] Aromatics such as 1 medium onion and 2 to 3 celery stalks, finely chopped, form the flavorful base when sautéed, enhancing depth and balance.^[17] For creaminess, 2 to 4 cups of milk or heavy cream are standard, creating the soup's velvety consistency, while 2 to 4 tablespoons of butter are used for initial sautéing to add richness.^[18] Optional but common additions include 1/4 pound of salt pork or 4 to 6 slices of bacon, diced, to impart a smoky undertone that complements the corn's sweetness.^[19] Herbs like fresh thyme or parsley, used sparingly (about 1 teaspoon or a small handful), provide subtle seasoning without dominating the profile.^[20] In terms of sourcing, fresh sweet corn varieties such as bi-color or Silver Queen are preferred for their high sugar content and tenderness, often scraped directly from the cob to capture additional milky juices for intensified flavor; canned or frozen corn serves as a reliable alternative during off-seasons.^[21]^[22]

Historical Development

Origins

Corn chowder emerged as a distinct dish in the late 19th century, drawing on the adaptation of Native American corn-based stews into colonial cooking practices following European contact in the Americas. Maize, a staple cultivated by Indigenous peoples for millennia, was incorporated into European-style soups and stews by settlers who learned cultivation and preparation techniques from Native communities, transforming it into an essential ingredient in early American cuisine.^[23] The earliest documented recipe for corn chowder appeared in 1884 in The Boston Cooking-School Cook Book by Mary J. Lincoln, which described a simple preparation using raw sweet corn, milk, salt pork, potatoes, hot water, butter, salt, pepper, and crackers. This recipe reflected the dish's roots in New England, where abundant summer corn harvests made it an economical option for households, particularly in fishing communities that already had traditions of hearty, one-pot stews known as chowders.^[24]^[25]^[4] By the mid-1890s, corn chowder had gained wider recognition, as evidenced by Fannie Merritt Farmer's version in her 1896 The Boston Cooking-School Cook Book, which incorporated canned corn alongside salt pork, potatoes, onions, milk, and crackers. This iteration marked an early shift toward preserved ingredients, allowing the dish to be prepared year-round beyond the fresh corn season, while maintaining its simple, nourishing character tied to regional agricultural abundance.^[26]

Evolution in American Cuisine

In the early 20th century, building briefly on its 19th-century roots in New England, corn chowder evolved within Shaker communities as a minimalist dish that highlighted fresh, seasonal ingredients. Shakers at places like Canterbury Shaker Village in New Hampshire prepared simple versions using fresh corn kernels, heavy cream, and butter, often incorporating on-hand items like potatoes or bacon for subtle enhancement while avoiding excess.^[27] This approach reflected their emphasis on practicality and communal self-sufficiency, with chowders served regularly in dining halls as nourishing, no-frills meals.^[28] By the mid-20th century, corn chowder gained widespread popularity through influential cookbooks and home economics programs, which standardized and promoted it as a comforting staple in American households. Editions of The Joy of Cooking, starting from its 1931 debut and continuing through the 1940s and 1950s, featured accessible recipes for the dish, often with potatoes, onions, and milk as core elements, making it a go-to for everyday cooking.^[29] Post-World War II economic prosperity encouraged heartier adaptations, such as incorporating chicken stock or seafood like clams for richer, more substantial versions that aligned with the era's abundance and family-oriented meal trends.^[30] These variations appeared in community cookbooks and women's magazines, broadening the soup's appeal beyond regional boundaries. The late 20th century saw corn chowder adapt to industrialization and changing lifestyles, with canned and frozen corn enabling year-round preparation outside the summer harvest season. Frozen vegetables, popularized by Clarence Birdseye's innovations in the 1920s and widely adopted in home freezers by the 1950s and 1960s, allowed consistent access to corn, transforming the dish from a seasonal treat into a pantry staple.^[31] By the 1970s, health-conscious trends amid rising awareness of nutrition led to lighter, broth-based iterations that reduced cream and emphasized vegetable stocks or low-fat milk, as seen in updated recipes from contemporary cookbooks promoting balanced diets.^[32] In the 21st century, corn chowder incorporated global influences, particularly Southwestern styles blending traditional elements with chilies and spices for bolder flavors, while a focus on sustainability highlighted organic corn to support ethical farming. Recipes featuring Hatch green chiles, cumin, and lime emerged as fusion options, reflecting America's diverse culinary landscape and cross-regional inspirations.^[33] This shift also addressed environmental concerns, with organic corn promoted in modern preparations to minimize pesticide use and promote regenerative agriculture.^[34]

Preparation and Recipes

Basic Preparation Method

The basic preparation method for corn chowder involves a straightforward sequence of sautéing aromatics, simmering vegetables in liquid, and gently incorporating dairy for creaminess, typically yielding 4-6 servings with a prep time of about 10 minutes and a cook time of 30 minutes. This process relies on fresh or frozen corn kernels as the flavor base, combined with potatoes for heartiness. A Dutch oven or heavy-bottomed pot is ideal for even heat distribution and to prevent scorching.^[15]^[16] Begin by sautéing diced onions, chopped celery, and cubed salt pork (or bacon) in butter over medium heat until the vegetables soften and the pork renders its fat, which takes 5-7 minutes; this step builds the foundational savory depth.^[18]^[16] Next, add diced potatoes and corn kernels to the pot, then cover with water or broth; bring to a simmer and cook until the potatoes are tender, about 15-20 minutes, stirring occasionally to ensure even cooking.^[1]^[15] Stir in milk or heavy cream, heating gently over low heat for 5 minutes without allowing it to boil, as high heat can cause the dairy to curdle and separate.^[18]^[16] Finally, season with salt, black pepper, and optional herbs like thyme or parsley, then serve hot with oyster crackers or crusty bread on the side. Common pitfalls include overheating the dairy, which leads to a separated texture, and using underripe corn, which diminishes the soup's natural sweetness.^[15]^[1]

Thickening Techniques

Corn chowder achieves its signature thick, creamy consistency through various culinary techniques that leverage starches from ingredients or added agents, ensuring a hearty texture without overpowering the delicate corn flavor.^[15] Traditional methods prioritize natural thickeners to maintain authenticity, while modern approaches offer convenience.^[35] The potato starch method involves dicing potatoes and simmering them in the broth, where their natural starches release during cooking to gradually thicken the soup. This technique is favored for its simplicity and authenticity in classic recipes, as it requires no additional additives and contributes a subtle texture from the tender potato pieces.^[35] However, it demands longer simmering times—typically 10-15 minutes—to fully break down the starches, and overcooking can lead to mushy potatoes.^[15] A cornstarch slurry provides a quick alternative, prepared by mixing 1-2 tablespoons of cornstarch with an equal amount of cold water to form a smooth paste, then stirring it into the hot chowder toward the end of cooking. This method yields rapid thickening with a neutral flavor that preserves the corn's sweetness, making it ideal for time-sensitive preparations.^[36] Drawbacks include the risk of a gummy texture if too much is used or if not fully incorporated, and it may require constant stirring to avoid lumps.^[37] Simmering corn cobs in the broth extracts natural corn starch and milky juices, infusing both thickness and intensified corn flavor without extra ingredients. This labor-intensive process, often involving scraping the cobs after cutting off kernels, is rooted in traditional stock-making and enhances the soup's body holistically.^[15] While it adds depth, it extends preparation time by 10-20 minutes and works best with fresh corn.^[35] A roux base, formed by cooking equal parts butter and flour together before incorporating liquids, introduces a French-influenced richness that gives the chowder a velvety body. Typically using 3-4 tablespoons each, it builds a stable emulsion for consistent thickness.^[15] This method excels in creating a more luxurious mouthfeel but can complicate the soup's straightforward profile with added fat and a slight flour taste if not cooked properly.^[38] Among these, the potato starch method aligns best with rustic, traditional styles for its seamless integration and minimal intervention, whereas the cornstarch slurry suits modern kitchens seeking efficiency and adjustability.^[35]^[36]

Variations and Regional Styles

Traditional New England Corn Chowder

Traditional New England corn chowder embodies regional simplicity, relying on fresh local corn as the star ingredient alongside potatoes, onions, salt pork, and milk or cream, with minimal seasonings to highlight natural flavors. Unlike the tomato-based Manhattan chowder, it contains no tomatoes, preserving a creamy, white profile that underscores its Puritan-influenced restraint. This version often incorporates clams or fish, resulting in variants like corn and clam chowder, which draw from the area's abundant seafood.^[39] The authentic recipe, as printed in Fannie Farmer's The Boston Cooking-School Cook Book (1896), following earlier recipes such as the one in Mary Lincoln's Boston Cook Book (1884), begins by rendering a small cube of fat salt pork with sliced onion, then incorporates parboiled potatoes simmered in water until tender, followed by corn and scalded milk heated to a boil. Butter, salt, and pepper season the mixture, while 8 common crackers—split and briefly soaked in cold milk—are added at the end and placed atop the chowder in a tureen for serving, akin to modern oyster crackers. Prepared entirely in one pot, it honors the one-pot meal tradition of early New England settlers, using salt pork rather than bacon to impart a subtle smokiness without overpowering the corn.^[26] Deeply rooted in the coastal communities of Massachusetts and Maine, this chowder emerged in the 19th century as a comforting staple reflecting seasonal abundance and maritime self-sufficiency. Its ties to these communities trace back to 19th-century communal gatherings, where it nourished fishermen and farmers alike.^[39] Authenticity is marked by the avoidance of a flour roux for thickening, instead depending on the natural starches from potatoes and corn to achieve a hearty yet light consistency, a practice consistent with pre-20th-century New England home cooking that prioritized unadorned, ingredient-driven results.^[4]

Pennsylvania Dutch Chicken Corn Chowder

Pennsylvania Dutch chicken corn chowder is a hearty variation from the Pennsylvania Dutch region, incorporating shredded chicken, fresh corn kernels, and homemade egg noodles in a saffron-flavored broth for added richness and color. This thick soup, often prepared with pungent chicken pieces simmered to create the base, reflects the community's resourcefulness and is a popular dish at church suppers and food festivals in areas like Lancaster County. The use of saffron distinguishes it, providing a subtle earthy note to the creamy, noodle-laden chowder.^[6]

Modern and International Variations

In recent years, vegan adaptations of corn chowder have gained popularity amid the rise of plant-based diets, often replacing dairy with coconut milk or cashew cream and using vegetable broth as the base. For instance, a 2022 recipe from The Guardian features sweetcorn, potatoes, leeks, and coconut milk, blended partially for creaminess and topped with smoky chipotle oil, reflecting the trend toward flavorful, dairy-free comfort foods. Similarly, a New York Times recipe incorporates coconut milk with ginger, garlic, shallots, and serrano chiles for a spicy, Thai-inspired variation, highlighting how coconut provides a rich, non-dairy texture while aligning with global fusion trends since the 2010s.^[40]^[41] Southwestern-style corn chowder introduces a spicy twist by incorporating chilies, cumin, and sometimes black beans, drawing inspiration from Mexican dishes like elote. A vegetarian version uses fresh corn, red potatoes, poblano and bell peppers, chili powder, and lime juice for brightness, simmered in vegetable broth and finished with cilantro and crème fraîche, adapting the traditional base to bolder, regional American flavors. These modifications emphasize fire-roasted elements and herbs for a vibrant, heat-infused profile popular in contemporary Southwestern cuisine.^[42] International adaptations extend corn chowder's reach beyond its American roots. In Canadian variations, smoked or fresh salmon is added for a seafood element, paired with sweet potatoes, corn, and milk for a hearty, dill-seasoned soup that leverages Canada's abundant salmon resources. French influences appear in corn velouté, a silky soup made with a thin béchamel roux, corn kernels, milk, and cream, often incorporating shallots and herbs like thyme and bay leaf for an elegant, velvety texture reminiscent of classic French cream soups. Emerging Asian fusions in the 2020s blend miso paste for umami depth, as in a slow cooker chowder with corn, potatoes, yellow split peas, and vegetable stock, sometimes accented with ginger or soy for a savory, East-meets-West profile.^[43]^[44]^[45] Health-conscious modifications focus on reducing fat and accommodating dietary restrictions while maintaining creaminess. Low-fat versions often use evaporated milk instead of heavy cream, as seen in a Depression-era-inspired recipe with potatoes, corn, and broth, yielding a lighter yet satisfying soup. For gluten-free options, rice flour or cornstarch serves as a thickener in place of wheat flour; one approach blends potatoes and corn for natural body, supplemented by a cornstarch slurry to achieve thickness without gluten. In upscale settings, gourmet enhancements like a drizzle of white truffle oil elevate the dish, adding earthy luxury to a base of roasted corn, potatoes, and cream, as featured in chilled or hot preparations.^[46]^[47]^[48] Convenience-driven trends in the 2020s have popularized slow cooker and Instant Pot recipes, allowing hands-off preparation for busy households. An Instant Pot method pressure-cooks potatoes, corn, onion, and broth in 15 minutes, then thickens with a cornstarch-cream mixture and finishes with cheese and bacon for quick, flavorful results. These adaptations underscore the shift toward electric pressure cookers and multicookers in modern home cooking, making corn chowder accessible year-round with fresh or frozen ingredients.^[49]

Commercial and Cultural Aspects

Mass Production and Brands

Mass production of corn chowder emerged in the early 20th century alongside the growth of the U.S. canned soup industry, which utilized advancements in preservation techniques to transform home-style recipes into shelf-stable products. By the mid-20th century, companies like Campbell Soup Company had incorporated chowder varieties into their offerings, with Chicken Corn Chowder becoming a prominent example in their Chunky line launched in 1970. This commercialization built on the evolution of home recipes, enabling widespread availability through supermarkets and convenience stores. Key brands dominate the market, including Campbell's Chunky Chicken Corn Chowder, which features tender chicken, sweet corn, and potatoes in a creamy base. Progresso offers Italian-inspired creamy versions like Rich & Hearty Chicken Corn Chowder flavored with bacon, while Amy's Kitchen provides organic and vegetarian options such as Sweet Potato & Corn Chowder with chipotle since the 1980s. Bulk and private-label products are also prevalent, such as Kirkland Signature Roasted Corn Chowder from Costco and Signature Cafe Corn Chowder from Safeway. Commercial production relies on frozen or dehydrated corn to maintain consistent flavor and texture throughout the year, with ingredients cooked in large batches before being filled into containers and pasteurized or retorted for shelf-stability. Packaging formats include standard 14-18 oz cans, frozen pouches for institutional use, and ready-to-heat microwavable options, with products exported to markets in Canada and Europe. In response to post-2010 health regulations and consumer demand for healthier alternatives, innovations like low-sodium lines have proliferated; for instance, Progresso introduced a reduced-sodium Chicken Corn Chowder with 25% less sodium per serving compared to its standard version.

Cultural Significance

Corn chowder embodies the late summer harvest in the U.S. Midwest and Northeast, where it celebrates the abundance of sweet corn as a key agricultural staple in these regions.^[50] This dish often appears at local corn festivals and chowder events, such as the annual Chowderfest in New York, which highlights corn chowder alongside other varieties as part of community culinary celebrations.^[51] Its preparation aligns with the seasonal peak of corn production, reinforcing ties to rural traditions and fresh, local ingredients. In 20th-century American literature and narratives, corn chowder is portrayed as a quintessential comfort food, particularly during the Great Depression, when simple, economical recipes like those using canned corn and potatoes provided nourishment amid hardship.^[46] In modern pop culture, chowder motifs evoke American regional identity in television shows such as episodes of The Simpsons, where they humorously underscore cultural and linguistic quirks around the dish.^[52] These references highlight its enduring presence in storytelling as a symbol of home and simplicity. Corn chowder plays a central role in community gatherings, serving as a staple at church suppers, tailgate parties, and Thanksgiving meals, where it fosters social bonds and reflects shared agrarian heritage.^[53]^[54] Its roots trace back to Native American culinary practices, as European settlers adopted corn—a sacred staple crop—and transformed traditional corn soups into the creamy chowders familiar today.^[55] Globally, corn chowder is perceived as a quintessentially American export, integrated into immigrant communities like German-American households, where it coexists with ethnic favorites on everyday tables.^[56] This adaptation underscores its versatility, while recent efforts in the 2020s emphasize sustainable sourcing from heirloom corn varieties to preserve agricultural diversity and support local farmers.^[57] Economically, it bolsters regional dairy and corn producers by utilizing fresh sweet corn, contributing to the broader $123 billion (in 2024) annual output from U.S. corn farming.^[58]

Nutrition and Health

Nutritional Profile

A standard 1-cup serving of traditional corn chowder contains approximately 250-350 calories, 15-20 grams of fat (predominantly saturated fats from cream and butter), 30-40 grams of carbohydrates (mainly from corn and potatoes), and 6-8 grams of protein.^[59]^[60] Key nutrients in this serving include vitamin C from the corn, providing 10-15% of the daily value; vitamin A from dairy elements; potassium from potatoes, offering 400-500 mg; and 2-3 grams of dietary fiber when prepared with whole corn kernels.^[60] Nutritional profiles vary by preparation method: canned corn chowder often has elevated sodium content of 800-1000 mg per serving, whereas fresh versions preserve higher concentrations of corn-derived antioxidants like lutein.^[61] These values derive from USDA FoodData Central entries for corn-based soups and analogous cream soups, adjusted for typical cream incorporation in recipes.^[62]

Dietary Considerations

Corn chowder, typically prepared with dairy-based creams or milks, presents potential challenges for individuals with lactose intolerance, as these ingredients can cause digestive discomfort such as bloating, gas, and diarrhea.^[63] Corn allergy, which is rare with an estimated prevalence of 0.2–0.4% in the general population, may also trigger reactions in sensitive individuals, though it is not classified among the major food allergens requiring labeling.^[64]^[65] Additionally, if the soup is thickened with wheat flour—a common practice in traditional recipes—it contains gluten, posing risks for those with celiac disease or non-celiac gluten sensitivity.^[66] Despite these considerations, corn chowder offers some health benefits derived from its primary ingredient. Corn is a source of beta-carotene, an antioxidant that the body converts to vitamin A, supporting eye health by reducing the risk of age-related macular degeneration and cataracts.^[67]^[68] This nutrient contributes to the soup's role as a comforting, warming dish with potential protective effects against oxidative stress. However, frequent consumption raises concerns related to its nutritional profile. Traditional creamy versions are high in saturated fat, often from dairy components, with levels that can contribute to elevated cholesterol and increased heart disease risk when overconsumed.^[69] Canned varieties frequently contain substantial sodium—up to 940 mg per serving—which may exacerbate hypertension in susceptible individuals.^[70] To accommodate special diets, several adaptations exist. Low-carb modifications replace potatoes with cauliflower to lower net carbohydrate content while maintaining texture.^[71] Keto-friendly versions emphasize heavy cream and high-fat dairy for creaminess without added sugars or grains.^[72] For diabetics, reduced-carbohydrate formulations align with 2020s trends toward blood sugar management, often incorporating non-starchy vegetables to minimize glycemic impact. Health experts recommend enjoying corn chowder in moderation to manage overall calorie and fat intake, suggesting pairings with fresh salads or greens to create a more balanced meal.^[73] Modern vegan adaptations using plant-based milks further enhance inclusivity for those avoiding animal products.

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### Ingredients
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a soup or stew of seafood (such as clams or fish) usually made with milk or tomatoes, salt pork, onions, and other vegetables (such as potatoes)
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Spicy Corn and Coconut Soup Recipe - NYT Cooking
Rating 5.0 (5,948) · 30 minIn this recipe, it's the combination of shallots, garlic, ginger, chiles and coconut milk, rather than heavy cream or butter, that makes the soup at once ...
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Southwestern Corn Chowder Recipe - Cookie and Kate
Rating 4.8 (191) · 50 minJul 10, 2024 · This vegetarian corn chowder recipe is fresh, wholesome and delicious. It's perfect for cool late summer or fall evenings when fresh corn is at its peak.Missing: century influences
[45]
Corn, Sweet Potato and Salmon Chowder | Canadian Goodness
30 minWarm and comforting chowder is even better with the bright colour and flavour of sweet potatoes and salmon. The touch of lemon brightens the flavour even more.
[46]
CORN VELOUTÉ SOUP - French Cooking Academy
Jun 13, 2024 · Corn velouté soup is a flavorful, classic French cream of corn soup made with a thin béchamel base, resulting in a rich, smooth texture.<|separator|>
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Slow Cooker Miso Corn Chowder - 101 Cookbooks
Rating 3.7 (31) · 50 minA creamy, delicious, slow cooker corn chowder - dead simple and adaptable. Weeknight friendly with a couple gourmet winks.Missing: Asian | Show results with:Asian
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Depression Era Corn Chowder Recipe - Allrecipes
Rating 4.4 (104) · 1 hrNov 30, 2024 · This corn chowder is made with just corn, potatoes, chicken broth, evaporated milk, onion and butter.
[49]
Gluten-Free Corn Chowder
1 hr 10 minJul 23, 2015 · To work around this problem—and still enjoy a thick consistency—I up the amount of sweet rice flour I use to thicken the soup. Instead of a ...
[50]
Chilled Cream of Corn Soup with White Truffle Oil Recipe | Epicurious
Rating 3.6 (13) Aug 20, 2004 · Chilled Cream of Corn Soup with White Truffle Oil ... This made for a delicious chowder, and went well with the truffle oil and chives.Missing: gourmet | Show results with:gourmet
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Instant Pot Corn Chowder Recipe: How to Make It - Taste of Home
Rating 5.0 (9) · 30 minJun 27, 2024 · Cook: 15 min. ... This recipe for instant pot corn chowder is an absolute gem. It's topped with chopped fresh parsley, cheese, and crumbled bacon.
[52]
Chowder: an Icon of American Cooking - Munchery
Apr 29, 2023 · The dish was popularized in the 1800s, when settlers in these regions would use the abundant corn harvest to create a thick and hearty soup.
[53]
Chowderfest 2025 - Downtown Waterfront Alliance
Mar 8, 2025 · From classic New England clam chowder, to corn chowders, to chowder-less wood fired clams, Chowderfest is truly a culinary celebration. Take ...
[54]
The Simpsons S5E20 "The Boy Who Knew Too Much" - TV Tropes
You Say Tomato: Freddy Quimby calls out the French waiter on his Pretentious Pronunciation of "chowder", insisting that it's pronounced "chowdah". It gets to ...<|separator|>
[55]
https://www.kitchenepiphanies.com/wisconsin-corn-chowder/
[56]
Corn Chowder with Sweet, Fresh Corn - Stacy Lyn Harris
Rating 5.0 (2) One of my go-to Thanksgiving sides is this hearty corn chowder recipe with bacon and cheddar cheese.Missing: church tailgates
[57]
Wisconsin Corn Chowder - Kitchen Epiphanies
Oct 9, 2021 · Historic evidence shows that chowders originated in the coastal fishing communities of France, where fishermen cooked a portion of the day's ...
[58]
Traditions - Max Kade Institute for German-American Studies
By the 20th century, sourdough rye bread and apple strudel were as common on a German-American table as pumpkin pie and corn chowder. Germans also loved their ...
[59]
Corn Chowder with Heirloom Cherry Tomatoes - The Original Dish
Aug 29, 2019 · This corn chowder is fresh, light, and slightly creamy, made with corn, potatoes, and topped with heirloom cherry tomatoes, scallions, radishes ...Missing: sustainability 2020s
[60]
New Study Shows Corn Farming is a Major Engine for U.S. Economy
Jun 30, 2025 · The report also shows that corn farming supported over 440,000 jobs and provided $29 billion in wages, strengthening communities in rural ...
[61]
Calories in Corn Chowder - Nutritionix
Corn Chowder. Corn Chowder. Nutrition Facts. Serving Size: bowl (about 2 cups) (485g grams). Corn Chowder. Amount Per Serving. Calories 499. % Daily Value*.
[62]
Corn Chowder - Nutrition Facts - MyFoodDiary
Corn Chowder. Typical recipe. Nutrition Facts. Serving Size. cup. Amount Per Serving. 190. Calories. % Daily Value*. 15%. Total Fat 10g. 23% Saturated Fat 4.5g.
[63]
Food Club Chicken Corn Chowder Hearty Soup 18.8 oz
Food Club Chicken Corn Chowder Hearty Soup 18.8 oz ; Total Fat 9g. 12% ; Saturated Fat 2.5g. 13% ; Trans Fat 0g ; Cholesterol 10mg. 3% ; Sodium 800mg. 35% ...<|control11|><|separator|>
[64]
USDA FoodData Central
USDA FoodData Central produces thorough resources for navigating and understanding nutritional info to support dietary choices and nutritional analysis.Downloadable Data · Data Type Documentation · Food Search · FPED overviewMissing: chowder | Show results with:chowder
[65]
Low-fiber diet do's and don'ts - Mayo Clinic
People who are lactose intolerant should avoid milk and dairy products if they cause stomach pain or diarrhea.Missing: chowder | Show results with:chowder
[66]
Recurrent Food-Induced Anaphylaxis in a Child: A Rare Case Report
Corn (Zea mays) allergy is an uncommon food allergy with an unknown prevalence. Corn-induced anaphylaxis is extremely rare, mainly documented in case reports, ...
[67]
Potato Corn Chowder - Cornell Cooperative Extension Warren County
Dec 13, 2021 · For a gluten-free diet, substitute corn starch for flour as a thickener. You can also make this more protein-rich by adding some diced bacon ...
[68]
A Mechanistic Review of β-Carotene, Lutein, and Zeaxanthin in Eye ...
This review discusses the protective mechanisms of macular xanthophylls in preventing eye diseases such as cataract, age-related macular degeneration, and ...
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Cooking to Lower Cholesterol | American Heart Association
Feb 20, 2024 · The simple cooking tips below will help you prepare tasty, heart-healthy meals that could help improve your cholesterol levels by reducing excess saturated fat ...Missing: creamy | Show results with:creamy<|separator|>
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Simple swaps to eat less salt - Harvard Health
Aug 1, 2018 · Some varieties of canned soup have as much as 940 mg of sodium per serving. Smart swaps: Look for low-sodium and reduced-sodium varieties (see " ...Missing: chowder | Show results with:chowder
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Bacon-Cheddar Cauliflower Chowder Recipe - Allrecipes
Rating 4.9 (14) · 35 minFeb 18, 2025 · Ingredients · 8 strips bacon · 1 stalk celery, finely chopped · 2 tablespoons minced fresh garlic · 5 cups finely chopped cauliflower · 2 tablespoons ...
[72]
Top 5 Keto Thickeners for Gravies, Sauces, and Soups - Diet Doctor
Jun 19, 2025 · Many dairy products commonly used in keto recipes can also help to thicken. Cheese, heavy cream, cream cheese, or sour cream all add fat, ...Missing: chowder | Show results with:chowder
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Heart-healthy diet: 8 steps to prevent heart disease - Mayo Clinic
Certain foods can raise your risk of heart conditions. Learn eight ways to get started on a diet that's good for your heart.Missing: moderation | Show results with:moderation
[74]
Creamiest Vegan Corn Chowder Recipe - Allrecipes
Rating 4.6 (19) · 1 hr 15 minIngredients · 2 teaspoons extra-virgin olive oil · 1 onion, finely chopped · 3 ribs celery, finely chopped · 3 carrots, finely chopped · 4 pounds russet potatoes, ...