Comforting Corn Chowdah New England Style
Immerse yourself in the ultimate cozy experience with our Comforting Corn Chowdah New England Style, a hearty and flavorful twist on a beloved classic. Featuring smoky crumbled bacon, tender russet potatoes, and sweet golden corn, this creamy chowder strikes the perfect balance between rich and wholesome. Infused with savory notes of garlic, fresh thyme, and a touch of heavy cream, the dish is simmered to perfection, offering a satisfying blend of textures with just the right amount of rustic charm. Whether you crave the comforting warmth of a chunky chowder or a smoother, velvety consistency, this recipe has you covered. Ready in under an hour and perfect for weeknight dinners or chilly weekends, this New England-style dish is sure to become your go-to for cozy family meals. Garnish with fresh parsley and crispy bacon for a truly irresistible finish!
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Recipe Information
Ingredients
- 6 slices Bacon
- 2 tablespoons Unsalted butter
- 1 large Yellow onion
- 2 Celery stalks
- 3 cloves Garlic
- 2 large Russet potatoes
- 4 cups Fresh or frozen corn kernels
- 4 cups Chicken or vegetable stock
- 1 cup Heavy cream
- 1 teaspoon Fresh thyme
- 1 Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Chopped fresh parsley
Instructions
In a large pot or Dutch oven, cook the bacon slices over medium heat until crispy. Transfer the bacon to a paper towel-lined plate and set aside, leaving about 2 tablespoons of bacon fat in the pot.
Add the unsalted butter to the pot and let it melt over medium heat. Stir in the diced yellow onion and sliced celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and translucent.
Add the minced garlic to the pot and cook for an additional minute, until fragrant.
Peel and dice the russet potatoes into small cubes. Add them to the pot along with the corn kernels, chicken or vegetable stock, fresh thyme, and bay leaf. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 20 minutes, or until the potatoes are tender.
Remove the bay leaf from the pot and use an immersion blender to blend part of the chowder to your desired consistency. (For a chunkier chowder, blend lightly. For a creamier texture, blend more thoroughly.)
Stir in the heavy cream, salt, and black pepper. Cook for an additional 5 minutes over low heat until the chowder is warmed through.
Crumble the cooked bacon into small pieces and add most of it back into the pot, reserving a small amount for garnish.
Taste the chowder and adjust seasoning if needed. Serve hot, garnished with the reserved crumbled bacon and chopped fresh parsley.
Nutrition Facts
Calories |
422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.7 g | 28% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 1060 mg | 46% | |
| Total Carbohydrate | 47.2 g | 17% | |
| Dietary Fiber | 4.6 g | 17% | |
| Total Sugars | 11.6 g | ||
| Protein | 10.2 g | 20% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 39 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 962 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
