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Corn Chowder, Place Setting, Soup, Bowl, Chowder

New England Corn Chowder Recipe

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  • Author: Moms Who Think
  • Total Time: 25 Minutes
  • Yield: 8 Cups 1x


If you need a meal to warm you up on a cold winter’s day, nothing hits the spot quite like a corn chowder soup. Creamy and full of crisp corn and other veggies, this is a hearty soup that is sure to provide all the comforts of home.


  • 2 Tablespoons butter, softened to room temperature
  • 1 cup chopped onion
  • ½ cup chopped celery
  • ½ teaspoon salt
  • ½ teaspoon coarsely ground black pepper
  • ¼ teaspoon paprika
  • 1 ¼ lbs. potatoes, cooked, peeled, and diced
  • 2 cups milk
  • 2 (14 3/4oz) cans creamy style corn
  • 8 oz. cheddar cheese, shredded, about 3 cups
  • 2 Tablespoons chopped fresh parsley


  1. Melt the butter in a Dutch oven over low heat. Increase heat to medium, add onion and celery, and cook until tender, 5 to 7 minutes.
  2. Add salt, pepper, paprika and stir with a wooden spoon. Add potatoes, milk, and corn and stir until soup is heated through.
  3. Remove Dutch oven from heat and stir in cheese until melted. If necessary, place soup over low heat and cook, stirring, until all cheese is melted. Do not boil.
  4. Ladle soup into bowls and sprinkle with chopped parsley.
  • Prep Time: 15 Minutes
  • Cook Time: 10 Mintues
  • Category: Soup
  • Method: Simmering
  • Cuisine: Northeastern