This Classic Maine Corn Chowder Recipe is the Taste of Home You've Been Missing

When the chill rolls in off the Atlantic, there are few things more comforting than a warm bowl of chowder.

While clam chowder often gets the spotlight, true Mainers know the deep, satisfying warmth of a classic Maine Corn Chowder Recipe.

It’s a taste of home, a culinary staple passed down through generations.

This isn't just soup; it's a reflection of Maine's straightforward, no-nonsense culinary spirit, built on simple, hearty ingredients from the land.

The culinary scene in Portland may be buzzing with new hotspots and national acclaim, but it's timeless recipes like this that form the bedrock of our state's food culture.

This recipe honors that tradition with a few simple steps.

What You’ll Need:

For the Chowder:

• 4 slices of thick-cut bacon, chopped

• 1 large yellow onion, diced

• 2 cups Maine potatoes, peeled and diced small

• 3 cups corn kernels (fresh or frozen is best)

• 1 can (14 oz) creamed corn

• 3 cups whole milk

• 1 cup heavy cream

• 2 tablespoons butter

• Salt and freshly ground black pepper to taste

The Heart of Maine in a Bowl

First, cook the chopped bacon in a heavy-bottomed pot or Dutch oven over medium heat until it's perfectly crisp.

Remove the bacon with a slotted spoon and set it on a paper towel, but leave that precious bacon fat in the pot.

Add the diced onion to the fat and cook until softened and fragrant, about 5 minutes.

Stir in the diced Maine potatoes and just enough water or chicken broth to cover them.

Bring this to a simmer and cook until the potatoes are tender, which usually takes about 15 minutes.

Now, it’s time for the star ingredient.

Add the corn kernels and the creamed corn to the pot, stirring everything together.

Pour in the whole milk and heavy cream, add the butter, and gently reheat the chowder, being careful not to let it boil.

The key here is slow and steady heating to blend the flavors.

Season generously with salt and pepper to your liking.

Just before serving, stir most of the crispy bacon back into the pot, saving some to sprinkle on top.

This simple act creates layers of texture and smoky flavor.

Serve this chowder hot with oyster crackers and a side of crusty bread for dipping.

A True New England Tradition

This is more than just following steps; it's about connecting with a piece of New England heritage.

Every spoonful is a reminder of cozy kitchens, logging camp staples, and the enduring comfort of a well-made meal.

It’s the kind of dish that makes you feel grounded, no matter where you are.