Back Bay Corn Chowder Recipe

Name: Back Bay Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 slices bacon, cut into 1/2 - inch dice; 1 cup onion, finely chopped; 3 celery ribs, finely chopped; 1 ½ teaspoons dried thyme; ½ cup all-purpose flour; 4 cups chicken or 4 cups vegetable broth; Tabasco sauce; 4 cups red potatoes, diced; 1 (16 ounce) package frozen white corn, defrosted (I used 2 15.25 ounce cans sweet corn, drained); 1 cup heavy cream

Servings: persons

1
Cook the bacon in a large skillet over medium heat until crisp.
2
Add the onion, celery and thyme and cook over medium-high heat until the onion begins to soften.
3
Add the flour and cook, stirring, over medium heat for 3 minutes.
4
Gradually add the broth and 8 drops of Tabasco, whisking until smooth, and bring mixture to a boil.
5
Transfer the contents of the skillet to a 5-7 quart crockpot/slowcooker.
6
Add the potatoes and corn.
7
Cover and cook on high for 3 hours or low for 6-7 hours.
8
At the end of the cooking time, stir in the cream, cover and cook on low for an additional 30 minutes.
9
Season with salt and Tabasco.
10
Serve the chowder hot.

1225

kcal

Calories

Fat

Carbs

106

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 slices bacon, cut into 1/2 - inch dice, 1 cup onion, finely chopped, 3 celery ribs, finely chopped, 1 ½ teaspoons dried thyme, and more.

Yes, Back Bay Corn Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Back Bay Corn Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions