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.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

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)

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Sprinkle the flour evenly over the vegetable mixture and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.

Step 5

Gradually pour in the chicken stock, whisking continuously to avoid lumps. Add the diced potatoes and bring the mixture to a simmer.

Step 6

Cover the pot and cook for 10-12 minutes, or until the potatoes are tender when pierced with a fork.

Step 7

Stir in the corn kernels and heavy cream. Cook for another 5-7 minutes, until the chowder is heated through and slightly thickened.

Step 8

Season the chowder with salt and freshly ground black pepper, adjusting to taste. If desired, stir in fresh parsley for added color and flavor.

Step 9

Ladle the chowder into bowls and garnish with crumbled bacon. Serve hot with crusty bread or crackers on the side.

Nutrition Facts

Serving size	(3306.7g)

Amount per serving	% Daily Value*
Calories	2951.9

Total Fat 163.7g	0%
Saturated Fat 76.6g	0%
Polyunsaturated Fat g
Cholesterol 451.5mg	0%
Sodium 4431.9mg	0%
Total Carbohydrate 275.9g	0%
Dietary Fiber 32.7g	0%
Total Sugars 63.6g
Protein 103.9g	0%

Vitamin D 0IU	0%
Calcium 254.2mg	0%
Iron 15.9mg	0%
Potassium 4848.8mg	0%

*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.

Source of Calories

Fat: 49.2%

Protein: 13.9%

Carbs: 36.9%