Corn chowder is a thick, creamy soup built on fresh, frozen, or canned corn, typically simmered with potatoes, onions, and bacon or salt pork in a milk- or cream-based broth. It developed in New England after European settlers began cooking with corn, and the name likely comes from the French chaudière, a large pot used for seafood and vegetable soups. Regional variations add clams, shrimp, or other seafood, and it is distinguished from a puréed cream of corn soup by its chunky, unblended vegetables. It is typically served as a main course with crusty bread or crackers.