New England Corn Chowder with Bacon and Potatoes
Silky broth flecked with sweet corn kernels, crisped bacon pieces, and tender cubes of potato makes for a satisfying spoonful that balances creaminess and bright corn flavor. The chowder finishes with a touch of acidity and fresh herbs to keep the richness lively.
Swap-ins work well: use smoked ham or pancetta instead of bacon, replace heavy cream with half-and-half for a lighter finish, or stir in a cup of corn purée for an extra velvety texture. For a dairy-free version, swap the cream for full-fat coconut milk and skip the bacon or use smoked tempeh for a similar smoky note.
Serve this chowder for casual weeknight dinners, casual weekend lunches, or as part of a cozy fall or summer meal when fresh corn is in season. Pair with crusty bread, buttered sourdough, or a simple green salad. Leftovers keep 2–3 days refrigerated and reheat gently on the stove to avoid breaking the cream.
How to Make It
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1
Cook bacon in a large heavy-bottomed pot over medium heat until crisp; remove bacon to a paper towel-lined plate and reserve 1 tablespoon of rendered fat in the pot, discarding excess or saving for another use.
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2
Add butter to the pot with the reserved bacon fat and melt over medium heat.
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3
Add the onion and celery and sauté until softened and translucent, about 5–6 minutes.
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4
Add the garlic and cook until fragrant, about 30 seconds.
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5
Sprinkle the flour over the vegetables and stir constantly for 1–2 minutes to cook the raw flour taste.
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6
Gradually pour in the chicken broth while whisking to avoid lumps, then add the bay leaf and thyme.
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7
Add the potatoes and bring the mixture to a simmer; cook until potatoes are just tender, about 10–12 minutes.
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8
Meanwhile, reserve 1 cup of the corn kernels and lightly mash the remaining corn with the back of a spoon or a potato masher to release starch for body.
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9
Stir the mashed corn and reserved whole kernels into the pot and simmer for 3–4 minutes to heat through.
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10
Reduce heat to low and stir in the heavy cream, salt, and black pepper; heat gently without boiling for 2–3 minutes.
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11
Stir in half of the crisped bacon (reserve the rest for garnish), add lemon zest and a squeeze of lemon juice to brighten the chowder, then taste and adjust seasoning.
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12
Ladle chowder into bowls and garnish with remaining bacon pieces and chopped chives. Discard the bay leaf before serving.
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