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New England Corn Chowder with Bacon

This New England Corn Chowder with Bacon is a slightly spicy adaptation of the down-home classic and still creamy and delicious as ever!
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Dinner
Cuisine: American
Servings: 10 people
Calories: 618kcal
Author: Rebecca Hubbell

Ingredients

Instructions

  • 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.

Nutrition

Calories: 618kcal | Carbohydrates: 31g | Protein: 12g | Fat: 50g | Saturated Fat: 25g | Cholesterol: 141mg | Sodium: 984mg | Potassium: 582mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1410IU | Vitamin C: 14.8mg | Calcium: 87mg | Iron: 2.6mg