Chicken Free New England Corn Chowder
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 4 strips thick-cut bacon, cut into ½-inch pieces
- 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
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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
- 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)
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!