Vermont corn chowder is a traditional dish made with a milk-based broth, corn, and other vegetables such as onions, peas, potatoes, and cabbage. The dish is usually enriched with strips of bacon and thickened with flour or Vermont cheddar cheese.

Chowder can be traced back to the 16th century, when it was considered a poor man's meal. The word chowder is derived from the French word chaudiere, referring to a vessel used by the French fisherman who made hearty fish stews by cooking fish with vegetables and milk.

Vermont corn chowder is praised as an ideal dish for late summer evenings when locally grown corn is at its peak.