Corn chowder

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Creamy corn soup from the United States

title: "Corn chowder" type: doc version: 1 created: 2026-02-28 author: "Wikipedia contributors" status: active scope: public tags: ["american-soups", "cuisine-of-new-england", "cuisine-of-vermont", "vegetable-dishes", "maize-soups", "dishes-featuring-sweet-corn"] description: "Creamy corn soup from the United States" topic_path: "geography/united-states" source: "https://en.wikipedia.org/wiki/Corn_chowder" license: "CC BY-SA 4.0" wikipedia_page_id: 0 wikipedia_revision_id: 0

::summary Creamy corn soup from the United States ::

::data[format=table title="Infobox food"]

FieldValue
nameCorn chowder
imageVegan Garden Corn Chowder with Chives (cropped).jpg
image_size250px
captionCorn chowder topped with chives
countryUnited States
typeChowder
main_ingredientCorn, milk or cream, onion, celery, sometimes potatoes or squash
::

| name = Corn chowder | image = Vegan Garden Corn Chowder with Chives (cropped).jpg | image_size = 250px | caption = Corn chowder topped with chives | alternate_name = | country = United States | region = | creator = | course = | type = Chowder | served = | main_ingredient = Corn, milk or cream, onion, celery, sometimes potatoes or squash | variations = | calories = | other = Corn chowder is a chowder soup prepared using corn as a primary ingredient. Basic corn chowder is commonly made of corn, onion, celery, milk or cream, and butter. Additional ingredients sometimes used include potatoes or squash, salt pork, fish, seafood and chicken. In the United States, recipes for corn chowder date to at least as early as 1884. Corn chowder is mass-produced as a canned food in the U.S.

Overview

Corn chowder is a thick cream-based soup or chowder. It is similar to New England clam chowder, with corn used in place of clams in the recipe. Basic ingredients in corn chowder include corn, chopped onion and celery, milk or cream, butter, flour, salt and pepper. Fresh shucked corn with the corn kernels sliced off, canned corn and frozen corn can be used to prepare the dish. In addition to corn, it often contains potatoes, and additional vegetables can also be used. The potatoes can aid in thickening the soup. Chicken stock can also be used as an ingredient, as can salt pork, bacon, crackers and corn starch, the latter as a thickener.

Corn cobs can be used as an ingredient when preparing fresh stock for the dish, and cooking them down can also serve to thicken the soup. Various fish and seafoods are sometimes used as ingredients in corn chowder, and chicken is also sometimes used. Some people serve basic corn chowder as a vegetarian alternative to clam chowder.

History

::figure[src="https://upload.wikimedia.org/wikipedia/commons/b/b6/Potato_and_corn_chowder.jpg" caption="Corn chowder with potatoes, topped with black pepper"] ::

In the United States, recipes for corn chowder date back to at least 1884, at which time a corn chowder recipe was published in the Boston Cook Book, authored by Mary Lincoln of the Boston Cooking School. Another corn chowder recipe was published in the Boston Cooking-School Cook Book in 1896, which was authored by Fannie Farmer, Lincoln's successor at the Boston Cooking School. Farmer's recipe utilized canned corn, a product that emerged around the mid-1800s in the U.S. The 1896 recipe also included salt pork, potatoes and crackers as ingredients. After Lincoln's published recipe in 1884, myriad recipes for corn chowder began circulating in various cookbooks in the United States, with many types of recipe variations. For example, some recipes utilized cream, milk or condensed milk, and thickeners included the use of flour or eggs.

Around the early 1900s, the Shakers were well known for their chowder soups and general culinary skills. A simple Shakers recipe from this time period for corn chowder used just three ingredients: cream, butter and fresh corn.

Mass production

::figure[src="https://upload.wikimedia.org/wikipedia/commons/a/aa/Safeway_Signature_Cafe_corn_chowder.jpg" caption="mass-produced]] [[store brand]] marketed by [[Safeway Inc.]] The dish here is topped with additional scallions, pepper and a sprig of parsley."] ::

Corn chowder is a mass-produced canned food product in the United States. The Campbell Soup Company manufactures and markets prepared canned soup products named "Sweet Potato Corn Chowder", "Campbell's Healthy Request Chunky Corn Chowder", "Campbell's Chunky Chicken Corn Chowder" and "Clam and Corn Chowder with Bacon."

Progresso, a General Mills brand, manufactures and markets corn chowders, such as "Rich & Hearty Chicken Corn Chowder" and "Light Chicken Corn Chowder."

Costco markets a corn chowder under its Kirkland Signature brand name, named "Kirkland Roasted Corn Chowder."

Safeway Inc. markets a corn chowder under their "Signature Cafe" store brand.

Gallery

File:Vegan corn chowder with cornbread.jpg|Vegan corn chowder with cornbread File:Cups of corn chowder with bacon, potato, olive oil and chives.jpg|Cups of corn chowder with bacon, potato, olive oil and chives File:Mexican chicken corn chowder.jpg|Mexican chicken corn chowder File:Shrimp and corn chowder.jpg|Corn chowder with shrimp File:Corn chowder with crab 1.jpg|Corn chowder with crab meat File:Scallops corn chowder.jpg|Corn chowder with scallops File:Corn chowder close-up.jpg|Corn chowder with diced carrot, bell pepper, and parsley

References

References

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  2. Rombauer, I.S.. (1997). "JOC All New Rev. – 1997". Scribner.
  3. Hooker, R.J.. (1978). "The Book of Chowder". Harvard Common Press.
  4. White, J.. (2000). "50 Chowders". Scribner.
  5. Raichlen, S.. (2014). "Man Made Meals: The Essential Cookbook for Guys". Workman Publishing Company.
  6. Miller, C.. (2005). "Williams-Sonoma Collection: Seafood". Free Press.
  7. (2014). "Better Homes and Gardens Eat Well, Lose Weight". Houghton Mifflin Harcourt Publishing Company.
  8. Berolzheimer, R.. (1988). "Culinary Arts Institute Encyclopedic Cookbook". Perigee Books.
  9. Harding, F.K.. (1921). "Twentieth Century Cook Book, an Up-to-date and Skillful Preparation on the Art of Cooking and Modern Candy Making Simplified: Also the Process of Drying Fruits and Vegetables, and Butchering Time Recipes". Haldeman-Julius Company.
  10. D'Amico, J.. (2003). "The U.S. History Cookbook: Delicious Recipes and Exciting Events from the Past". Wiley.
  11. Greene, B.. (2007). "The Best Life Diet". Simon & Schuster.
  12. Smith, M.D.. (2013). "History of American Cooking". ABC-CLIO, LLC.
  13. Lehman, E.D.. (2012). "A History of Connecticut Food: A Proud Tradition of Puddings, Clambakes & Steamed Cheeseburgers". Arcadia Publishing Incorporated.
  14. Oliver, S.. (2012). "Maine Home Cooking: 175 Recipes from Down East Kitchens". Down East Books.
  15. Burkhalter, B.B.. (2012). "Raised on Old-Time Country Cooking: A Companion to the Trilogy". AuthorHouse.
  16. Wohl, Jessica. (January 6, 2017). "See the Spot: Campbell's Well Yes".
  17. Kelley, Ann J.. (February 5, 2009). "Taste Test: Not many requests for Campbell's Corn Chowder".
  18. (June 16, 2016). "The Secret Life of Brands: What Image-Recognition Technology Reveals".
  19. (January 20, 2016). "Calories in Progresso Rich & Hearty Chicken Corn Chowder Flavored With Bacon – Calories and Nutrition Facts".
  20. Mohan, Anne Marie. (November 19, 2013). "Not your mother's private label".
  21. Gormus, Mark. (March 8, 2017). "Chowders make a warming and filling addition to the winter table".
  22. (January 20, 2016). "Calories in Safeway Signature Cafe Chicken And Sweet Corn Chowder – Calories and Nutrition Facts".

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american-soupscuisine-of-new-englandcuisine-of-vermontvegetable-dishesmaize-soupsdishes-featuring-sweet-corn