Editor’s note: This corn chowder recipe comes from the former Mason Jar sandwhich shop located in Harwich Port, Cape Cod. The Mason Jar was a favorite among local Cape Codders, washashores, and vacationers alike. Their corn chowder was a staple on cold days, at family gatherings, and just any time visiting Cape. The sandwhich shop has since closed with Mason Jar now operating as a catering company. However, their famous corn chowder recipe can be found below.
Mason Jar’s Cape Cod Corn Chowder
Try this corn chowder recipe from one of Cape Cod’s best delis.
- Large Pot
- 3 15.25 oz cans Corn
- 1/2 pound Optional: cooked and diced bacon (Save half of the bacon fat )
- 2 pounds Red bliss potato – diced
- 1 Yellow onion – diced
- 1 15.25 oz can Vegetable or chicken broth
- 1 pint Half and half
- 2 tablespoons Oil
- 1/2 cup Flour
- 1 Red pepper – diced
- 1 bundle Scallions or green onion – diced
- Salt and Pepper to taste
In large pot, add optional bacon & bacon fat, onion, and oil. Sweat until onion is cooked.
Add potatoes and cook 5 minutes.
Add flour and constantly stirring until everything is coated with flour. Cook 1 minute.
Add enough chicken or vegetable stock to cover potatoes. Bring to boil. Stir frequently.
Once boiling, turn down to medium high heat and cook 5 minutes; stir often.
Add corn with liquid. Bring to boil.
Add red peppers. Cook 5 minutes.
Add half & half and bring to a simmer.
Salt and pepper to taste. Add scallion for garnish. Serve with oyster crackers.
