Wheat Free New England Corn Chowder
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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
Chef's tipChoose 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)
Can be omittedoyster crackers
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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