This week, our morning campers went around the world with their taset buds. We made recipes from Italy, Brazil, and Vietnam just to name a few. One of the days focused on dishes from different regions of the United States, and New England Corn Chowder was the clear favorite. It can be made with fresh corn in the summer or from frozen corn in the dead of winter to bring back the tastes of summer. It’s filling and hearty without being too heavy, and it packs a ton of flavor into each spoonful. You can keep it chunky, or puree it smooth to your liking. Add whatever ever toppings your heart desires, a salad or some bread on the side, and you have a great meal!

Serves 6-8


Corn Chowder
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  • 2 Tbsp unsalted butter
  • 1 small yellow onion, diced
  • 2 Tbsp flour
  • 2 cups corn kernels, fresh or frozen
  • 1 russet potato, peeled and diced
  • 3 cups whole milk
  • 1 tsp salt
  • ½ tsp pepper
  • Optional garnish: chopped green onion, cheddar cheese, chopped bacon


  1. Melt the butter in a large pot over medium heat. Add the onion and saute for 3-5 minutes or until onions are translucent and have begun to soften.
  2. Add the flour to the pan and cook for 2 minutes, stirring constantly.
  3. Add the potato, corn, milk, salt, and pepper to the pot and stir to combine. Bring soup to a gentle simmer. Then reduce the heat to low, stirring occasionally, until the potatoes are cooked through.
  4. Ladle half the chowder into a blender and blend into a fine puree. Add back into the pot with the other half the un-blended mixture. Adjust the seasoning and garnish as desired. Serve hot.