Best 3 Maine Corn Chowder Recipes

**Maine Corn Chowder: A New England Classic**

Indulge in the creamy, hearty goodness of Maine corn chowder, a New England culinary treasure. This classic dish captures the essence of coastal living, blending fresh corn, tender potatoes, smoky bacon, and a savory broth for a symphony of flavors. With its vibrant golden hue and comforting aroma, Maine corn chowder is a delightful indulgence that warms the soul on chilly days. In this comprehensive guide, we'll take you on a culinary journey, exploring the origins, variations, and intricacies of this beloved chowder. Discover the secrets to creating the perfect bowl, from selecting the finest ingredients to mastering the delicate balance of flavors. Along the way, we'll uncover hidden gems and forgotten lore, unveiling the stories behind this iconic dish. Whether you're a seasoned chef or a home cook seeking culinary inspiration, our exploration of Maine corn chowder promises to delight and satisfy your taste buds.

**Recipes Included:**

1. **Classic Maine Corn Chowder:** Embark on a culinary journey with our classic Maine corn chowder recipe, where fresh corn, tender potatoes, and smoky bacon unite in a creamy broth.

2. **Quick and Easy Corn Chowder:** Short on time? Our quick and easy corn chowder recipe delivers all the flavors of the classic dish in less time, using frozen corn and a handful of pantry staples.

3. **Clam and Corn Chowder:** Experience the harmonious blend of seafood and corn in our clam and corn chowder recipe. Fresh clams add a briny sweetness to the creamy chowder, creating a delightful coastal flavor profile.

4. **Vegetarian Corn Chowder:** Indulge in the comforting warmth of our vegetarian corn chowder, where sweet corn, tender vegetables, and a rich broth create a hearty and satisfying meal.

5. **Roasted Corn Chowder:** Elevate your chowder experience with our roasted corn chowder recipe. Roasted corn kernels lend a smoky, caramelized flavor to the creamy broth, adding a depth of flavor that will tantalize your taste buds.

6. **Instant Pot Corn Chowder:** Harness the convenience of your Instant Pot to whip up a creamy and flavorful corn chowder in no time. This recipe is perfect for busy weeknights or when you crave a comforting meal without spending hours in the kitchen.

Here are our top 3 tried and tested recipes!

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: When corn is in season, use fresh corn for the best flavor. Cut the kernels off the cob and use them immediately or store them in the refrigerator for later use.
Choose the Right Potatoes: Russet potatoes are a good choice for corn chowder because they hold their shape well and don't get too mushy. Yukon Gold potatoes are also a good option, as they have a slightly sweeter flavor.
Don't Overcook the Vegetables: The vegetables in corn chowder should be cooked until they are tender but still have a slight crunch. Overcooking the vegetables will make them mushy and bland.
Use a Good Stock: The stock you use for corn chowder is important for the flavor of the soup. Use a good quality chicken or vegetable stock, or make your own stock from scratch.
Season to Taste: Corn chowder should be seasoned to taste with salt, pepper, and other spices. Be sure to taste the soup before serving and adjust the seasoning as needed.

Conclusion:

Corn chowder is a delicious and hearty soup that is perfect for a cold day. It is easy to make and can be made with a variety of ingredients. With a few simple tips, you can make a delicious corn chowder that your family and friends will love.