Vermont Corn Chowder
A comforting Vermont Corn Chowder featuring sweet corn, tender potatoes, and smoky salt pork, perfect for cozy gatherings and showcasing seasonal flavors.
Ingredients
Instructions
- Cook diced salt pork in a pan, stirring until browned but not too dry, then remove from pan.
- Saute diced onion in the pork fat until tender.
- Add boiling water, cubed potatoes, corn, and salt to the pan.
- Cook uncovered until the potatoes are soft.
- Add milk to the soup.
- Simmer the chowder for 10 to 15 minutes.
- Taste and adjust seasoning, adding a dash of black pepper.
- Serve the chowder, sprinkled with the cooked salt pork on top.
Tips & Substitutions
For a richer flavor, consider using smoked bacon instead of salt pork. If you want a thicker chowder, mash some of the potatoes as they cook or blend a portion of the soup. Fresh corn is ideal, but frozen corn works well if fresh isn't available. For a vegetarian version, substitute the salt pork with olive oil and use vegetable broth instead of water.
Serving Suggestions
Serve the chowder hot, garnished with the reserved salt pork for added flavor and texture. It pairs wonderfully with crusty bread or a fresh garden salad. For a hearty meal, consider serving it alongside a side of Easy Bake Pork Chops for a complete comfort food experience.
Storage & Reheating
Store any leftover chowder in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stove over low heat, adding a splash of milk if the chowder thickens too much. Avoid microwaving, as it may change the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Vermont Corn Chowder contains roughly 1012 calories, with 28g protein, 214g carbohydrates, and 21g fat. It is an excellent source of dietary fiber (197% of the Daily Value), iron (132% of the Daily Value), and calcium (93% of the Daily Value), and a good source of vitamin D. Note that it is relatively high in sodium, at 1665mg per serving (72% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh corn instead of frozen?
Yes, fresh corn is preferred for its sweetness and texture. Simply cut the kernels off the cob and add them to the chowder during cooking. If fresh corn isn't available, frozen corn will work just as well.
What can I do if my chowder is too thick?
If your chowder turns out thicker than you like, simply add more milk or broth until you reach your desired consistency. Stir it gently over low heat to incorporate the liquid evenly.
Can I freeze the corn chowder?
While you can freeze corn chowder, the texture may change upon thawing. To maintain quality, consider freezing it before adding milk, then stir in the milk after reheating for a better consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).