This New England Corn Chowder with Bacon is a slightly spicy adaptation from the down-home classic!
If there is one soup that feels like home to me, it’s corn chowder. I know most people would think that since I live in Maine I must LOVE clam chowder or lobster bisque, but that is not the case, I actually dislike both.
You see, I didn’t grow up on the coast, I grew up in the highland region with lakes and fields full of corn and potatoes. Corn Field Tag was a legit form of fun, even though this local author of ours by the name of Stephen King kept us scared out of our wits thanks to Children of the Corn. But the fear made the game all the more fun.
So when you grow up with a corn field in front of your house and potato field behind it… you tend to have a fondness for the two of them, especially when they are paired together in something as delicious as corn chowder.
I love the way the thick and creamy base hugs the corn, potatoes, onions, and celery. The Old Bay seasoning gives it that classic flavor we all know and love and we’ll kick it up a notch with crispy bacon, thyme, and Tabasco sauce. The slightest kick mixed with the sweet vegetables and salty bacon make for a homey recipe you’ll never want to let go of.
- 1 lb chopped bacon
- 3 cups diced onions
- 1 cup diced celery
- 3 cups canned sweet corn drained and rinsed
- 4 tbsp butter
- 3/4 cup all-purpose flour
- 2 cups chicken stock
- 3 cups heavy cream
- 1 tsp Old Bay seasoning
- 2 tsp salt
- 1 tsp pepper
- 1 tbsp fresh thyme leaves
- 2 cups small dice potatoes
- 2 tbsp Tabasco sauce
In a large pot, cook the bacon over medium heat until fat is rendered out and bacon is crisp. Remove the bacon with a slotted spoon and transfer to a paper towel-lined plate, leave bacon fat in the pan.
Add the onions and the celery to the bacon fat and cook for 5 minutes.
Add the corn and cook for another 5 minutes, stirring occasionally.
Add butter and flour and cook for 10 more minutes.
While stirring, add the chicken stock, heavy cream, seasonings, potatoes, and Tabasco sauce to the pot and cook for another 8-10 minutes until potatoes are tender.
Ladle into bowls and top with cooked bacon, garnish with thyme leaves and drops of Tabasco.
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