New England clamless chowder with potatoes and corn Recipe
A thick, creamy soup inspired by New England chowder, but without clams – instead you get potatoes, corn, and bacon. It tastes like a bowl of warm blanket on a chilly day by the ocean. It’s a great option for those who like the feel of American chowders but prefer a more familiar version without seafood.
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Servings
4
Ingredients
- potatoes - 500 g
- bacon - 100 g
- onion - 1 piece
- carrot - 1 piece
- celery stalk - 1 stalk
- corn sweet, canned or frozen - 150 g
- stock vegetable or chicken - 800 ml
- cream for cooking - 150 ml
- butter - 20 g
- wheat flour - 15 g
- bay leaf - 1 piece
- thyme dried - 0.5 teaspoons
- salt - 0.75 teaspoons
- black pepper ground - 0.25 teaspoons
Main Ingredient:
potatoes
Preparation
- Peel the potatoes and cut them into cubes about 1.5 cm across. Peel the carrot and dice it small. Slice the celery stalk thinly. Peel the onion and finely dice it.
- Cut the bacon into small strips. In a large pot, heat the bacon over medium heat and fry for 5–7 minutes, until the fat renders and the bacon becomes slightly crispy. If there is a lot of fat, you can pour some off, leaving about 2 tablespoons in the pot.
- Add the butter to the bacon, and once it melts, add the onion, carrot, and celery. Sauté over medium heat for 5–7 minutes, stirring occasionally, until the vegetables soften and become slightly translucent.
- Sprinkle in the flour and mix thoroughly so it coats the vegetables and bacon. Cook for 1 minute, stirring constantly so the flour doesn’t burn.
- Gradually pour in the stock, stirring all the time to avoid lumps. Add the potatoes, bay leaf, thyme, salt, and pepper.
- Bring the soup to a boil, then reduce the heat to low and simmer for 15–20 minutes, until the potatoes are tender but not falling apart.
- Add the corn and cream, then stir. Cook for another 3–5 minutes over low heat, without letting it come to a vigorous boil so the cream doesn’t split.
- Remove the bay leaf. Taste the soup and adjust the seasoning with more salt and pepper if needed. Serve hot.
Storage
In fridge:
3 days
Freezing:
No
Store the chowder in the fridge for up to 2–3 days. Reheat gently over low heat, stirring often and without boiling hard, so the cream stays smooth. If it thickens too much in the fridge, loosen it with a splash of stock or water while reheating.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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