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Weight Watchers Recipe of the Day: Mom’s Maine Corn Chowder
I recently back from a week-long vacation on the coast of Maine, in Lubec, the little town where Mom grew up.
I’m still craving the simple, old-fashioned foods I ate while there: lobster rolls, fish chowder, fried clams, scallops and soft-serve ice cream cones.
Recipe Notes
I’m beginning to believe that the foods we ate growing up and that our ancestors ate, are recorded deep within our DNA and that we never stop craving them.
So, I pulled out my copy of Cooking Down East (affiliate link), by Marjorie Standish (circa 1969) which is chockablock with simple, plain, old-fashioned Maine recipes, and made a pot of Mom’s Maine Corn Chowder.
I adapted the recipe to accommodate what I had on hand.
The recipe called for two slices of salt pork, once a staple in Maine kitchens, but something I rarely have around unless I’m making a pot of baked beans, so I substituted a little bacon grease instead – you could use olive oil.
I used two cans of creamed corn instead of one because Mom always did, and decreased the milk by a cup to make the chowder a little thicker. I also added in a few real bacon bits, which is totally optional.
We all thought this Maine Corn Chowder was yummy, especially Mom!
How Many Calories and WW Points in this Corn Chowder?
According to my calculations, each satisfying cup has about 201 calories and
5 *SmartPoints (Green plan)
5 *SmartPoints (Blue plan)
5 *SmartPoints (Purple plan)
5 *PointsPlus (Old plan)
To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here!
If you’ve made this Down East Homestyle Corn Chowder, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Maine Corn Chowder Recipe
Equipment
Ingredients
- 2 teaspoons bacon fat or olive oil
- 1 small onion, diced (about 1/2 cup)
- 2 stalks celery, diced (about 1/2 cup)
- 1 cup water
- 2 cups diced raw potatoes
- 2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 2 cans (about 15 ounces each) cream style corn
- 3 cups 1% low-fat milk (I used half fat-free evaporated milk)
- 1/4 cup real bacon bits (optional)
Instructions
- In a large saucepan, melt the bacon grease (or olive oil) over low heat. Add the onion and celery and cook slowly until they begin to soften, about 5 minutes.
- Add water, diced raw potato, salt and pepper. Cover and bring just to a boil and then lower the heat to a gentle simmer and cook until the potato is tender when pierced with a fork, about 15 minutes.
- Add the creamed corn and milk and bacon bits if using. Taste and adjust seasoning.
- Allow chowder to sit for an hour to develop flavor.
- Gently reheat when ready to serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: Cooking Down East (affiliate link) by Marjorie Standish
We used canned milk, so I still do. Lots of butter too. Love corn chowder. Mom used salt pork but since I have developed an allergy to pork I omit that but still love it with oyster crackers.
Just like mom used to make
Delicious, add a touch of butter to give it the New England flavor. My 97 year old dad’s mother always add a shot of butter and
Bacon grease.
That is what she cooked all her delicious meals wish. I remember her in her apron and beautiful smile and fresh baked muffins, cookies or breads.
What a lovely memory! Thanks for sharing David!
Made this for lunch today. IT was excellent I used powdered nido which is powdered whole milk I dissolved a tsp xanthan xanthan gum in 2 tsp lihht olive oil and added to the 3 cup of reconstituted milk and stirred until it thickened. I love thick creamy things Im going to make Marlene Koch cheddar bay biscuits to go with
Very well written story. It will be beneficial to anybody who utilizes it, including myself. Keep doing what you are doing – can’r wait to read more posts.
Martha my name is David Dinsmore my home was Whiting Me . I am looking for a chocolate doughnut recipe .my grandmother Guptill from Lubec used to make. . C an you help please. daviddinsmore3@gmail.com I now live in Fla
Hi David. I don’t have one off the top of my head, but will check with my Mom to see what she has!
Hi David,
Here’s a recipe from the Yankee Church Supper Cookbook…
2 squares unsweetened chocolate
1 cup sugar
1 egg
1 teaspoon baking soda
1 teaspoon baking powder
1/8 to 1/4 teaspoon ground nutmeg or ginger (optional)
2-3 cups flour
1 teaspoon salt
1 cup sour milk
Melt the chocolate and mix with sugar. Add egg and mix well. Combine the dry ingredients using 2 cups flour, and add alternately with the milk to the chocolate mixture. Add as much of the remaining cup of flour as needed to make a soft dough. Roll to 1/2-inch thickness, cut out, and fry in deep fat (370 degrees) for total of 3 to 5 minutes, turning each doughnut as it rises. Roll in granulated sugar when hot and confectioner’s sugar when cold. Makes 2 dozen.
Made this for 15 of us on Christmas Eve. Everyone loved it. 5 stars! Paired it with Crab cakes.
Love the idea of pairing this with crab cakes! YUM! Thanks so much for sharing!!
I like this recipe. The chowder recipe I have like yours calls for Canadian bacon and fresh corn. I seem to make it more when you can purchase fresh corn on the cob.
Thanks, Karen