Low Sodium New England Corn Chowder

Total time1 hr

Prep time20 min

Cook time40 min

This cozy pot of chowder builds its flavor the classic New England way — sweet corn kernels simmered until tender, tucked into a velvety base of milk and heavy cream that's thickened with a butter-and-flour roux. Yukon Gold potatoes cook right in the broth until fork-tender, while sautéed onion, celery, and garlic lay down a savory foundation, and a touch of smoked paprika and fresh thyme keep things earthy and warm. A quiet simmer with a bay leaf pulls all the aromatics together before it's finished with fresh chives for a pop of color and bite. The result is a thick, spoon-coating chowder with real depth, perfect for a chilly night. It's a comforting option to add to your Added Salt rotation without missing a bit of that creamy, corn-studded richness.

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Ingredients

6 servings

4 strips thick-cut bacon, cut into ½-inch pieces
Kansas City Steak Bacon Flight (Approximate Delivery is 3 - 8 Days)
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1 medium yellow onion, finely diced
2 stalks celery, finely diced
3 cloves garlic, minced
3 tbsp unsalted butter
3 tbsp all-purpose flour
3 cups low-sodium chicken broth
1 lb yukon gold potatoes, peeled and cut into ½-inch cubes
4 cups fresh or frozen corn kernels (from about 5 ears if fresh)
1 tsp fresh thyme leaves
1 bay leaf
1 cup whole milk
1 cup heavy cream
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper, plus more to taste
¼ tsp smoked paprika

For serving

2 tbsp fresh chives, thinly sliced (optional)
oyster crackers, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
In a large pot or Dutch oven over medium heat, cook the bacon pieces, stirring occasionally, until the fat has rendered and the bacon is crisp, about 6–8 minutes. Transfer the bacon to a paper-towel-lined plate with a slotted spoon, leaving the rendered fat in the pot.
2
Add the onion and celery to the pot with the bacon fat and cook over medium heat, stirring occasionally, until softened and translucent, about 5–6 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.

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