Time Traveling Table

If there’s one dish that screams hearty, cozy, and budget-friendly, it’s chowder. But this isn’t just any chowder—corn and potato chowder is a recipe that’s been warming bowls for centuries. Back in early 19th-century America, corn and potatoes were staple crops, making them the go-to ingredients for filling, nutritious meals. Whether you lived in a New England fishing village, a frontier cabin, or a Southern homestead, chances are, you had some form of corn-based soup on the menu.

Why? Because corn was everywhere—it was easy to grow, store, and grind into everything from cornmeal to thickening soups. Meanwhile, potatoes were a reliable, long-lasting crop that settlers, Indigenous communities, and even city-dwellers relied on to get through cold winters.

Back then, creamy chowders were made using fresh milk, salt pork, and whatever vegetables were on hand, often cooked in a large pot over an open hearth. Today, we’re keeping things simple but staying true to its historic roots—using corn, potatoes, and rich, creamy broth to create a chowder that’s just as satisfying now as it was in the 1800s.

Ingredients:

• 2 tbsp butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 Yukon Gold potatoes, diced
• 2 cups corn kernels
• 4 cups broth (whatever your preference variety is)
• 1 cup heavy cream
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp dried thyme
• 1 tbsp flour (for thickening, optional)
• Cooked bacon crumbles (optional, for topping)

Instructions:

1. Sauté the Aromatics: In a large Dutch oven or soup pot, melt butter over medium heat. Add onion and garlic and sauté until softened (about 3-4 minutes).
2. Cook the Potatoes: Add diced potatoes, corn, chicken broth, salt, pepper, thyme. Bring to a boil, then reduce heat to medium-low and simmer for 15 minutes until the potatoes are tender.
3. Thicken the Soup (Optional): If you prefer a thicker chowder, whisk 1 tbsp flour with 2 tbsp water to create a slurry, then stir it into the soup. Simmer for 5 more minutes.
4. Add Cream: Stir in heavy cream and cook for 2 more minutes until warmed through. Adjust seasoning as needed.
5. Serve: Ladle into bowls, garnish bacon crumbles (if using). Serve hot.