Best 3 Maine Corn Chowder Recipes

Originating from the state of Maine, corn chowder is a rich and creamy soup that has become a beloved dish across the United States. Featuring the sweet flavor of corn, this chowder is often prepared with a variety of ingredients such as bacon, potatoes, onions, and spices. Enjoyed as a flavorful and comforting meal, corn chowder is perfect for a hearty lunch or dinner, making it a popular choice for many households. Whether you prefer a traditional recipe or a more modern twist, there are several ways to create a delicious bowl of Maine corn chowder.

Check out the recipes below so you can choose the best recipe for yourself!

MAINE LOBSTER AND CORN CHOWDER

Maine Lobster and Corn Chowder image

Few things are as delicious as succulent chunks of Maine lobster vying for space in a buttery broth brimming with tender sweet corn, summer squashes, and slivered basil.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 10

Ingredients

8 cups water
2 lobsters (1 1/2 pounds each)
1 1/2 ounces (3 tablespoons) unsalted butter
1 large leek, halved lengthwise and rinsed well, 1/2 coarsely chopped and 1/2 thinly sliced crosswise
3 cups fresh corn kernels (from 3 ears), cobs reserved and halved crosswise
1 tablespoon all-purpose flour
1 small zucchini, cut into 1/4-inch dice
1 small summer squash, halved lengthwise and sliced crosswise into 1/4-inch slices
Coarse salt
1 cup fresh basil leaves, thinly sliced, for garnish

Steps:

Bring water to a boil in a 12-quart stockpot. Add lobsters, cover, and cook 13 to 15 minutes. Set a colander in a large bowl. Working over colander, snip the tip of each lobster claw to release juices into bowl. Separate lobster meat from shells, and cut into bite-size pieces. Reserve meat and shells separately. Strain cooking liquid through a fine sieve lined with cheesecloth into bowl with lobster juices.
Using the same stockpot, melt 2 tablespoons butter over medium-high heat. Add chopped leek, corncobs, and reserved lobster shells. Cook, stirring, for 4 minutes. Add reserved lobster liquid, and simmer gently for 20 minutes. Strain through a cheesecloth-lined sieve. Discard solids.
Puree 1 cup lobster broth with 1 cup corn kernels. Melt remaining 1 tablespoon butter in a large pot over low heat. Add sliced leek, and cook for 2 minutes. Sprinkle in flour, and cook, stirring, for 1 minute. Stir in pureed corn mixture, and cook, stirring often, until broth thickens, about 2 minutes. Add remaining lobster broth, raise heat, and simmer. Add zucchini, summer squash, and remaining 2 cups corn, and cook until squashes are tender, about 2 minutes.
Stir in reserved lobster meat, and heat until warmed through, about 1 minute. Season with salt, and garnish with basil. Serve immediately.

MAINE CORN CHOWDER

Maine Corn Chowder image

Make and share this Maine Corn Chowder recipe from Food.com.

Provided by Kevin Nixon

Categories Chowders

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

4 slices bacon
1 small onion, diced
2 cups diced raw potatoes
2 teaspoons salt
1/4 teaspoon pepper
1 cup water
1 (14 ounce) can creamed corn
1 cup frozen corn
1 quart 2% low-fat milk
1 (12 ounce) can evaporated milk
2 tablespoons butter
oyster crackers

Steps:

In stock pot, fry bacon until crisp; remove and drain on paper towels.
Add onion to bacon fat in stock pot; sauté until softened.
Add potatoes, salt, pepper, and water; bring to steaming point.
Lower heat and cook until potato is tender (about 15 minutes).
Add creamed corn and frozen corn. Pour in milk and evaporated milk. Add butter and reheat slowly. Check seasoning; add more salt and pepper if needed.
Stir in crumbled reserved bacon.
Serve with oyster crackers.

Nutrition Facts : Calories 379.8, Fat 18.7, SaturatedFat 9.4, Cholesterol 49.9, Sodium 1264.4, Carbohydrate 42.1, Fiber 2.8, Sugar 11.4, Protein 14.2

MAINE CORN CHOWDER

Maine Corn Chowder image

Or as we say in Maine, 'Chowdah'. Another great recipe from my Cooking Down East cookbook. It starts with a little story... America's canning industry was founded in Maine over a century ago when Isaac Winslow perfected the steam retort, which made possible the commercial canning of fresh foods....such as canned corn. The...

Provided by Mary Beam

Categories Chowders

Time 2h

Number Of Ingredients 9

Ingredients

2 slice salt pork
1 small onion, sliced or diced
2 c diced raw potatoes
2 tsp salt
1/4 tsp pepper
1 c water
1 can(s) cream style corn
1 qt milk
1 Tbsp butter

Steps:

1. Using a good sized kettle or soup pot, place 2 slices salt pork in it and cook slowly over low heat until fat is 'tried out'.
2. Remove the pieces of salt pork and set aside.
3. Add the onion to the pot and cook slowly until the onion is yellowed.
4. Add water raw potato, salt and pepper. Cover and bring to a steaming point.
5. Lower heat and cook until potato is tender. About 15 minutes.
6. Add creamed corn and then the quart of milk. Substiture evaporated milk for some of the regular milk for extra richness, if you wish.
7. Taste for seasoning and then add the butter. Reheat slowly.
8. Allow chowder to ripen for an hour to develop flavor.

Tips:

Use fresh corn for the best flavor. If fresh corn is not available, you can use frozen or canned corn.
If you are using frozen corn, thaw it before using.
If you are using canned corn, drain and rinse it before using.
Use a good quality chicken broth or stock. The better the broth, the better the chowder will be.
Add some vegetables to the chowder, such as potatoes, carrots, celery, and onions. This will make the chowder more hearty and nutritious.
Season the chowder to taste with salt and pepper. You can also add other seasonings, such as garlic powder, onion powder, or paprika.
Serve the chowder hot with crusty bread or crackers.

Conclusion:

Maine corn chowder is a delicious and hearty soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. So next time you are looking for a comforting and satisfying meal, give Maine corn chowder a try.