President Kennedy Corn Chowder

Prep Time
Cook Time
Ready In

Recipe: #37963

December 26, 2021

Categories: Corn, New England,

"A family recipe"

Original is 6 servings


  • Serving Size: 1 (562.1 g)
  • Calories 512.2
  • Total Fat - 26 g
  • Saturated Fat - 14.7 g
  • Cholesterol - 69.8 mg
  • Sodium - 567.9 mg
  • Total Carbohydrate - 61.4 g
  • Dietary Fiber - 7.4 g
  • Sugars - 15.5 g
  • Protein - 15.9 g
  • Calcium - 179.7 mg
  • Iron - 4.2 mg
  • Vitamin C - 20.8 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Combine the milk with water.

Step 2

Bring to a boil.

Step 3

Add the corn on the cob and cook it for 5 minutes or until tender.

Step 4

Using tongs, transfer the corn to a colander.

Step 5

When the corn is cool enough to handle, cut or scrape the kernels off the cob with a large sharp knife.

Step 6

Add corn cobs back into stock and simmer until needed

Step 7

In another pan

Step 8

Melt the butter in a large soup pot

Step 9

Add the onion and bacon and cook, stirring occasionally, until the onion is soft and the bacon has rendered its fat, 5 to 7 minutes.

Step 10

Sprinkle in the flour and cook, stirring for 1 to 2 minutes.

Step 11

Take corn cobs out of stock

Step 12

Whisk in the reserved corn broth and the chicken stock.

Step 13

Bring to a boil, stirring until thickened slightly.

Step 14

Add the diced potatoes and cook for 15 minutes.

Step 15

Then add the corn kernels and cream. Reduce the heat to low and simmer for 5 minutes.

Step 16

Season with salt and pepper to taste


No special items needed.

1 Reviews


Corn chowder is so satisfying and this recipe fit the bill. Chowders are a thing in New England where JFK is from and it came out smooth, corny, warming to the the belly and soul. It's everything that we like. Thank you, Dee, for sharing another true and keeper recipe. Made it for For Your Consideration Tag Game.


review by:
(15 Mar 2022)

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