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!
Servings: 10 people
Calories: 618kcal
Ingredients
- 1 lb chopped bacon
- 3 cups diced onions
- 1 cup diced celery
- 3 cups canned sweet corn drained and rinsed
- 4 tablespoon butter
- 3/4 cup all-purpose flour
- 2 cups chicken stock
- 3 cups heavy cream
- 1 teaspoon Old Bay seasoning
- 2 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon fresh thyme leaves
- 2 cups small diced potatoes
- 2 tablespoon Tabasco sauce
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