Cheddar-corn chowder with bacon and scallions from New England Soup Factory Cookbook: More Than 100 Recipes from the Nation's Best Purveyor of Fine Soup by Clara Silverstein and Marjorie Druker

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • kelsey_telfag on June 04, 2026

    This chowder is excellent. Flavorful, easy to prep and easy to cook. I will say that the cheese and heavy cream really thickens the soup to make it a genuine chowder. If you like chunky, this soup is for you. If you like more liquid, it might not be the right choice. I used fresh corn with creamed corn instead of all cans of corn, it worked well!

  • Lu1950s on March 19, 2025

    Our family loves this recipe. I’ve learned to make short cuts when I’m short on time: I use cooked chopped bacon and frozen sweet corn with the cream corn. I often add precooked chicken breast chunks to make it extra hearty.

  • MissKoo on September 13, 2024

    Made this for monthly Soup Group to rave reviews. Great recipe for a crowd and was able to make a day ahead and reheat with no negative impact on flavors. I used nine ears of fresh corn instead of the two 16 ounce cans called for. The local corn has been outstanding this season and I thought it would add significant fresh flavor. I salted the vegetables early while sautéing and added more salt at the end. Also used sharp English cheddar. The recipe served nine with enough leftovers to send containers home with 3 couples and stash some in the fridge to enjoy over the weekend. Definitely a keeper recipe.

  • sharonbakar on May 01, 2022

    Really nice. I halved the quantities because this recipe is really meant to feed a crowd.

  • sarahkalsbeek on December 30, 2018

    Delicious, especially the next day! We were worried about it not reheating well, as it is a cream and cheese soup, so before adding the cream and cheese, I separated out half of the soup to freeze for another time - we'll just add cream and cheese once we reheat (or honestly leave it out, it would be delicious that way too). But it turns out reheating it with the cream and cheese the next day worked just fine - just do it slowly over the stove top. Also, Whole Foods didn't have creamed corn, so I took two additional cans of regular corn kernels and kind of cooked them with sugar, salt, and cornstarch....it worked ok but not great. Soup was still delicious.

  • bhasenstab on January 14, 2018

    This soup is an annual favorite in our house. Just as autumn turns to winter, it’s chowder time! One note: Never use pre-grated, shredded cheese in this soup; it messes up the texture. The recipe is good to halve, too, if you are only two or three people. So much flavor, and really tasty with a few drops of Tabasco in each bowl.

  • peaceoutdesign on October 13, 2017

    Pureed all and put through fine ricer except for 1 can creamed corn. I used half the cheese because I used extra sharp white cheddar so the taste remained subtle rather than dominant. No scallions were used. Everyone loved it and went back for seconds.

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