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.
Equipment
- 1 Large Pot
Ingredients
- 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
Instructions
- 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.
