Chowder, or Chowda, as we call it in Boston, is such a quintessential New England food. Here, we eat it year round and locals will slurp down a big bowl of yummy clam chowder on a hot August day. I am a lifelong chowder hater. Despite being surrounded by it constantly, I didn’t try my first bite of chowder until I was 28. Something about thick, creamy soup just didn’t do it for me.

That changed when Craig and I took a road trip to Nova Scotia. We experienced some incredible food, including locally smoked salmon and many different varieties of chowder. Clam, Shrimp, Seafood, Corn, and Vegetable to name a few. Littered around the Cabot Trail are wonderful little chowder houses. These tiny restaurants have some of the best chowder you’ll ever taste. After a long day of hiking and driving in the mountains, even I, the notorious chowder hater, was craving that creamy goodness.

I made this chowder for Craig, who constantly begs for it. He’s one of the weirdos that will drink the stuff on a hot summer day. So I decided to give in and try my hand at some traditional corn chowder. I lightened it up a bit with some half and half instead of heavy cream. The key to maximum creaminess it to puree some of the corn and potato mixture with some flour. This creates a thick base for the soup which compliments the smoky flavor of the bacon.


Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


  • 1 medium yellow onion, diced
  • 2 stalks of celery, diced
  • 8 oz smoked bacon, diced
  • 1 tbsp extra virgin olive oil
  • 4 cup frozen yellow corn
  • 1lb white or red potatoes, washed and chopped into 1″ chunks
  • 3 cups low sodium chicken (or vegetable) broth
  • 1 cup half and half
  • 1 tsp salt
  • 1.5 tsp black pepper
  • 1 tsp paprika
  • 1 tbsp flour
  • 1 tbsp fresh thyme, washed
  • 1 tbsp fresh chives, washed and chopped


  1. In a large soup pot or dutch oven, saute onion, celery, and bacon in olive oil on medium heat for 5-6 minutes, until softened
  2. Add corn, potatoes, stock, salt, pepper, and paprika
  3. Cover and bring to a boil
  4. Reduce heat and simmer on med-low 15-20 minutes, until potatoes are fork tender
  5. In a food processor, puree 1.5 cups of chowder with 1 tbsp of flour
  6. Whisk pureed mixture back into chowder
  7. Add half and half, thyme and chives
  8. Cover and simmer on med-low for another 10 minutes
  9. Serve hot with chives and black pepper

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