"Soup season is here! My favorite soup to start the season is corn chowder. It’s comforting and hearty, yet packed with veggies and sweet corn that keep the taste of summer alive a little longer. Better yet, this chowder is easy to make!"
Best New England Corn Chowder
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Prep time 25mins
Cook time 35mins
Serves or Makes: 6
Recipe Card
ingredients
- 4 cups corn, fresh or frozen
- 4 cups chicken broth
- 1 pound Applewood smoked bacon, diced
- 1 1/3 cups heavy cream
- 4 tablespoons butter
- 9 celery stalks with leaves, finely chopped
- 2 red bell peppers, finely chopped
- 3 medium russet potatoes, peeled and diced small
- 1 large yellow onion, finely chopped
- 2 large garlic cloves, minced
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt & pepper, to taste
- Fresh chives, to garnish
Method
Step 1
Add diced bacon to a large pot over medium heat. Sauté until crispy. Line a bowl with a paper towel. Use a slotted spoon to scoop bacon out of the pot into the lined bowl. Set bacon aside, and drain the fat out of the pot, leaving the drippings.
Step 2
Add butter to the pot, along with the onion and garlic. Sauté over medium heat for 2-3 minutes.
Step 3
Add broth, potatoes, thyme, and bay leaf. Stir. Cover and let simmer for 15 minutes.
Step 4
Add the bacon, corn, celery, peppers, cream and salt and pepper to taste. Stir. Cover and let simmer for 20 more minutes (or more if you prefer softer veggies).
Step 5
Remove the bay leaf, and serve with snipped chives and more black pepper (and crusty bread, of course!).