New England clamless chowder with potatoes and corn Recipe
A thick, creamy soup inspired by New England chowder, but without clams – instead you get potatoes, corn, and bacon. It tastes like a bowl of warm blanket on a chilly day by the ocean. It’s a great option for those who like the feel of American chowders but prefer a more familiar version without seafood.
New England chowder to klasyczna nadmorska zupa z północno-wschodniego wybrzeża USA, zwykle z małżami. Wersje „clamless” są popularne w domach, gdzie łatwiej o ziemniaki i boczek niż świeże owoce morza.
This clamless chowder keeps all the cozy, creamy character of classic New England chowder but swaps clams for familiar ingredients like potatoes, corn, and bacon. It’s approachable for those who aren’t fans of seafood while still delivering that seaside comfort-food feel.
Dlaczego ta wersja działa
- Zasmażka na boczku i maśle zagęszcza zupę bez miksowania ziemniaków.
- Stopniowe dolewanie bulionu do mąki minimalizuje grudki.
- Dodanie śmietanki na końcu chroni ją przed zwarzeniem.
- Kukurydza wprowadza słodycz, która równoważy słony boczek.
Chef's tips
Cut the vegetables into even pieces so they cook at the same rate and the soup has a pleasant, uniform texture. If your bacon is very salty, hold back on the salt at first and adjust only at the end after tasting.
How to serve
Serve in deep bowls with plenty of crusty bread, garlic bread, or homemade croutons for dipping. A sprinkle of fresh parsley or chives on top adds color and a fresh note.
Na co uważać
- Nie kroj ziemniaków zbyt drobno – za małe kostki się rozpadną i zupa będzie papkowata.
- Zbyt mocne gotowanie po dodaniu śmietanki może ją zważyć i oddzielić tłuszcz.
- Nie przesalaj na początku – boczek i bulion też wnoszą sól.
Zamienniki
- Boczek możesz zastąpić wędzonym boczkiem z indyka lub szynką, skracając czas smażenia.
- Śmietankę 30% można podmienić na 18% i dodać ją po lekkim przestudzeniu zupy.
- Kukurydza mrożona lub z puszki sprawdzi się równie dobrze jak świeża.
Ingredients
- potatoes - 500 g
- bacon - 100 g
- onion - 1 piece
- carrot - 1 piece
- celery stalk - 1 stalk
- corn sweet, canned or frozen - 150 g
- stock vegetable or chicken - 800 ml
- cream for cooking - 150 ml
- butter - 20 g
- wheat flour - 15 g
- bay leaf - 1 piece
- thyme dried - 0.5 teaspoons
- salt - 0.75 teaspoons
- black pepper ground - 0.25 teaspoons
Preparation
- Peel the potatoes and cut them into cubes about 1.5 cm across. Peel the carrot and dice it small. Slice the celery stalk thinly. Peel the onion and finely dice it.
- Cut the bacon into small strips. In a large pot, heat the bacon over medium heat and fry for 5–7 minutes, until the fat renders and the bacon becomes slightly crispy. If there is a lot of fat, you can pour some off, leaving about 2 tablespoons in the pot.
- Add the butter to the bacon, and once it melts, add the onion, carrot, and celery. Sauté over medium heat for 5–7 minutes, stirring occasionally, until the vegetables soften and become slightly translucent.
- Sprinkle in the flour and mix thoroughly so it coats the vegetables and bacon. Cook for 1 minute, stirring constantly so the flour doesn’t burn.
- Gradually pour in the stock, stirring all the time to avoid lumps. Add the potatoes, bay leaf, thyme, salt, and pepper.
- Bring the soup to a boil, then reduce the heat to low and simmer for 15–20 minutes, until the potatoes are tender but not falling apart.
- Add the corn and cream, then stir. Cook for another 3–5 minutes over low heat, without letting it come to a vigorous boil so the cream doesn’t split.
- Remove the bay leaf. Taste the soup and adjust the seasoning with more salt and pepper if needed. Serve hot.
Storage
Store the chowder in the fridge for up to 2–3 days. Reheat gently over low heat, stirring often and without boiling hard, so the cream stays smooth. If it thickens too much in the fridge, loosen it with a splash of stock or water while reheating.
This is a great gateway recipe for anyone curious about American chowders but unsure about clams. The combination of smoky bacon, sweet corn, and tender potatoes makes it a reliable crowd-pleaser, especially on cold, rainy days.
