New England Corn Chowder the Easiest
Cozy up with a bowl of "New England Corn Chowder the Easiest," a comforting one-pot dish that blends hearty, wholesome flavors with minimal effort. This creamy chowder features the smoky richness of thick-cut bacon, tender russet potatoes, and the sweet bite of fresh or frozen corn, all brought together in a luxurious broth enriched with heavy cream. With just 15 minutes of prep and a total cook time of 30 minutes, this recipe is perfect for weeknight dinners or when you crave a quick taste of classic New England charm. The addition of garlic, diced onion, and celery elevates the flavor, while a garnish of crumbled bacon and fresh parsley makes it irresistibly inviting. Serve this satisfying corn chowder with crusty bread or crackers for a complete, soul-warming meal.
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Recipe Information
Ingredients
- 6 slices Thick-cut bacon
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion, diced
- 2 stalks Celery, diced
- 2 cloves Garlic cloves, minced
- 3 tablespoons All-purpose flour
- 4 cups Chicken stock
- 2 medium Russet potatoes, peeled and diced
- 4 cups Frozen or fresh corn kernels
- 1 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
In a large pot or Dutch oven, cook the bacon slices over medium heat until crisp, about 5-7 minutes. Remove the bacon and set aside on a paper towel-lined plate. Once cooled, crumble the bacon into small pieces.
Drain all but 2 tablespoons of the bacon fat from the pot. Add the unsalted butter to the pot and melt it over medium heat.
Stir in the diced onion and celery. Cook until softened, about 5 minutes, stirring frequently. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Sprinkle the flour evenly over the vegetable mixture and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the chicken stock, whisking continuously to avoid lumps. Add the diced potatoes and bring the mixture to a simmer.
Cover the pot and cook for 10-12 minutes, or until the potatoes are tender when pierced with a fork.
Stir in the corn kernels and heavy cream. Cook for another 5-7 minutes, until the chowder is heated through and slightly thickened.
Season the chowder with salt and freshly ground black pepper, adjusting to taste. If desired, stir in fresh parsley for added color and flavor.
Ladle the chowder into bowls and garnish with crumbled bacon. Serve hot with crusty bread or crackers on the side.
Nutrition Facts
Calories |
2952 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.7 g | 210% | |
| Saturated Fat | 76.6 g | 383% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 452 mg | 150% | |
| Sodium | 4432 mg | 193% | |
| Total Carbohydrate | 275.9 g | 100% | |
| Dietary Fiber | 32.7 g | 117% | |
| Total Sugars | 63.6 g | ||
| Protein | 103.9 g | 208% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 254 mg | 20% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 4849 mg | 103% | |
*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.
