Gluten Free New England Corn Chowder

Total time1 hr

Prep time20 min

Cook time40 min

This creamy chowder starts with crisp bacon rendered right in the pot, then builds layers of flavor from softened onion, celery, and garlic before potatoes, sweet corn, and fresh thyme go in for a slow simmer. A splash of milk and heavy cream at the end turns everything silky and rich, with smoked paprika adding a subtle warmth in the background. Ladled into bowls and finished with crispy bacon and a scatter of chives, it's the kind of hearty, comforting bowl that tastes like a New England seaside kitchen in autumn. Every component here is straightforward and easy to trace, which makes this one a reliable pick for a gluten free dinner rotation. Just skip the oyster crackers on the side, and you've got a chowder that's every bit as satisfying as the diner version.

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Ingredients

6 servings

4 strips thick-cut bacon, cut into ½-inch pieces
Oscar Mayer Naturally Hardwood Smoked Thick Cut Bacon Oscar Mayer Fully Cooked Thick Cut Bacon Slices Box - 2.52 Oz Wright Brand Applewood Thick Cut Bacon Smithfield Naturally Hickory Smoked Thick Cut Bacon - 16 Oz Boars Head Butcher Craft Thick Cut Bacon - 20 Oz
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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
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
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
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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