Fireplace Baked Potato and Corn Chowder with Salt Pork

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 30 minutes

Quick Ingredients

• 6 oz salt pork, diced
• 1 tbsp unsalted butter (optional)
• 1 large yellow onion, diced
• 2 ribs celery, diced
• 2 cloves garlic, minced
• 2 lb russet potatoes, peeled and 1/2-inch diced
• 2 cups corn kernels (fresh or frozen)
• 2 bay leaves (1 for chowder, 1 for cream)
• 1 tsp fresh thyme or 1/2 tsp dried
• 4 cups low-sodium chicken broth
• 1 cup water
• 1 1/2 cups heavy cream
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper, plus more to taste
• Optional: 1/4 tsp smoked paprika; 1 tbsp cider vinegar or dry sherry
• Chopped chives or parsley, for garnish

Do This

• 1. Build a medium bed of coals in your fireplace (or preheat oven to 375°F) and place a 5–6 qt Dutch oven to preheat.
• 2. Render diced salt pork until crisp; remove the crispy bits and reserve, leaving the fat in the pot.
• 3. Sauté onion and celery in the pork fat until soft; add garlic, thyme, salt, and pepper.
• 4. Stir in potatoes and corn, then add 4 cups broth, 1 cup water, and 1 bay leaf. Bring just to a simmer.
• 5. Cover and nestle the Dutch oven among coals (or place in oven) and “bake” 35–45 minutes, until potatoes are very tender.
• 6. Gently heat cream with the second bay leaf to infuse; remove bay leaf and stir cream into the chowder. Lightly mash some potatoes, adjust seasoning, and serve topped with crispy salt pork and herbs.

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Why You’ll Love This Recipe

• Deep, smoky flavor from fireplace “baking” in a heavy Dutch oven.
• Ultra-creamy texture with hearty chunks of russet potatoes and sweet pops of corn.
• Crispy salt pork on top adds rich, old-fashioned New England chowder vibes.
• Flexible method: perfect by the hearth, but easy to adapt to a standard oven or stovetop.

Grocery List

• Produce: Russet potatoes, yellow onion, celery, garlic, fresh thyme (optional), fresh chives or parsley
• Dairy: Heavy cream, unsalted butter (optional)
• Pantry: Salt pork, chicken broth, corn (fresh or frozen), bay leaves, kosher salt, black pepper, smoked paprika (optional), apple cider vinegar or dry sherry (optional)

Full Ingredients

Base and Salt Pork

• 6 oz (170 g) salt pork, rind removed and cut into 1/4-inch dice
• 1 tbsp unsalted butter, optional (use only if pot looks dry after rendering pork)

Aromatics

• 1 large yellow onion, finely diced (about 1 1/2 cups)
• 2 ribs celery, finely diced (about 3/4 cup)
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves, chopped (or 1/2 tsp dried thyme)
• 1 1/2 tsp kosher salt, plus more to taste (reduce if your salt pork is very salty)
• 1/2 tsp freshly ground black pepper, plus more to taste

Potatoes, Corn, and Broth

• 2 lb (about 900 g) russet potatoes, peeled and cut into 1/2-inch cubes
• 2 cups corn kernels (fresh from 3–4 ears, or frozen, no need to thaw)
• 1 large bay leaf
• 4 cups (960 ml) low-sodium chicken broth
• 1 cup (240 ml) water (or additional broth, for a richer base)

Creamy Bay Leaf Finish

• 1 1/2 cups (360 ml) heavy cream
• 1 bay leaf
• 1/4 tsp smoked paprika, optional (adds gentle smokiness and color)
• 1 tbsp apple cider vinegar or dry sherry, optional (for brightness)

For Serving

• Reserved crispy salt pork
• 2 tbsp chopped fresh chives or flat-leaf parsley
• Additional black pepper, to taste

Step-by-Step Instructions

Step 1: Prepare the fire and your Dutch oven

If cooking in a fireplace, build a medium fire in advance so it has time to burn down to a thick bed of glowing coals. You are aiming for the equivalent of about 350–375°F: hot enough that you can hold your hand 6 inches above the coals for 3–4 seconds before it is too hot. Rake the coals into an even layer, leaving a space to nestle the Dutch oven.

If using a kitchen oven, preheat to 375°F (190°C). In both cases, set a heavy 5–6 quart cast-iron Dutch oven near the heat for a few minutes so it warms gently. A warm pot helps the salt pork render more evenly.

Step 2: Render the salt pork and build flavor fat

Add the diced salt pork to the dry, warmed Dutch oven. Set the pot directly over a moderate area of coals (or over medium heat on the stovetop). Cook, stirring occasionally, for 8–10 minutes, until the fat has rendered and the pieces are golden and crisp. Watch the heat; you want gentle sizzling, not aggressive frying, so the fat does not scorch.

Use a slotted spoon to transfer the crispy salt pork bits to a small bowl. Reserve them for garnish. If there is less than 2 tablespoons of fat in the pot, add the optional 1 tablespoon of butter and let it melt into the rendered fat. This flavorful fat will carry the taste of the chowder.

Step 3: Soften the aromatics

Add the diced onion and celery to the pot with the hot fat. Cook, stirring often, for 6–8 minutes until the vegetables are soft and translucent but not browned. If the edges start to color too quickly, move the pot slightly farther from the hottest coals or reduce the stovetop heat.

Stir in the minced garlic, thyme, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon black pepper. Cook for another 30–60 seconds, just until the garlic is fragrant. Scrape the bottom of the pot with a wooden spoon to lift any browned bits from the salt pork and vegetables; those will dissolve into the chowder and deepen the flavor.

Step 4: Add potatoes, corn, and broth

Add the peeled, diced russet potatoes and corn kernels to the pot, stirring to coat them in the aromatic fat and seasonings. Cook for 1–2 minutes to warm everything through. Nestle 1 bay leaf into the mixture.

Pour in the chicken broth and water. The liquid should just cover the potatoes; if it does not, add a little extra water or broth. Stir well, then bring the mixture just to a gentle simmer: visible small bubbles around the edges of the pot but not a rolling boil. A gentle simmer keeps the potatoes from breaking up too quickly.

Step 5: “Bake” the chowder in the fireplace (or oven)

Once the chowder base is gently simmering, cover the Dutch oven with its lid. For a fireplace bake, move the pot so it rests over a moderate bed of coals and, if you have them, rake a small amount of glowing coals around the sides and a few on top of the lid (do not bury it completely). You want steady, moderate heat. Let the chowder “bake” like this for 35–45 minutes.

If using a conventional oven, transfer the covered pot to the preheated 375°F (190°C) oven and bake for the same amount of time. In both cases, check once or twice, giving the pot a gentle stir to make sure nothing is sticking. The chowder is ready for the next step when the potatoes are very tender and some edges are beginning to break down.

Step 6: Infuse the cream with bay leaf

While the chowder bakes, combine the heavy cream and the second bay leaf in a small saucepan. Set the pan over very low heat (or on the back edge of the fireplace grate, away from direct flames). Warm gently until the cream is steaming but not boiling, about 5 minutes.

Remove from the heat and let the bay leaf steep in the warm cream for another 10–15 minutes. This slow infusion gives the cream a subtle herbal note without turning it bitter. Discard the bay leaf. If you like a little smokiness and color, whisk in the smoked paprika. Keep the infused cream warm, but not boiling, until the chowder base is ready.

Step 7: Thicken, finish, and serve

When the potatoes are fully tender, remove the Dutch oven from the coals or oven. Lift out and discard the bay leaf from the chowder. Using a potato masher, gently mash a portion of the potatoes right in the pot (about 8–10 presses). This thickens the chowder while still leaving plenty of hearty chunks.

Stir in the warm bay-infused cream. If using, add the apple cider vinegar or dry sherry to brighten the flavors. Taste and adjust seasoning with additional salt and black pepper as needed; the amount of salt varies depending on the salt pork and broth.

Ladle the chowder into warm bowls. Top each serving with a generous sprinkle of the reserved crispy salt pork and chopped chives or parsley. Finish with a grind of black pepper. Serve hot by the fire, with crusty bread or biscuits for dipping.

Pro Tips

• Mind the salt: Salt pork and broth can both be quite salty. Start with the listed 1 1/2 teaspoons of kosher salt, then taste after adding the cream and adjust slowly.
• Control the fireplace heat: Think of your bed of coals as a rustic oven set to 350–375°F. If the chowder boils hard or smells scorched, move the pot to a cooler spot and rake away some coals.
• Texture balance: Mash only a portion of the potatoes. Too much mashing will give you a puree rather than a chowder with distinct chunks.
• Use russets for creaminess: Russet potatoes break down just enough to naturally thicken the chowder. Waxy potatoes will stay firm and give a thinner result.
• Fireplace safety: Always use heavy-duty fireproof gloves and long-handled tools when moving a hot Dutch oven in or out of the fireplace.

Variations

• Stovetop-only method: Instead of fireplace baking, keep the pot on low heat on the stovetop, partially covered, for 30–40 minutes, stirring occasionally, until the potatoes are tender. The flavor will be slightly less smoky but still rich and comforting.
• Bacon swap: If you cannot find salt pork, use 8 oz thick-cut bacon. Render it as directed for the salt pork, but reduce the added salt in the recipe and taste carefully at the end.
• Cheddar-topped gratin style: After stirring in the cream, transfer the chowder to an oven-safe dish, top with 1–1 1/2 cups shredded sharp cheddar and a sprinkle of crispy pork, and broil until bubbly and browned for a baked, gratinéed version.

Storage & Make-Ahead

Cool leftover chowder to room temperature, then transfer to airtight containers and refrigerate for up to 3 days. Reheat gently on the stovetop over low heat, stirring frequently to prevent scorching. If the chowder has thickened a lot in the fridge, thin it with a splash of broth, water, or cream as it warms. For food safety and quality, this soup does not freeze particularly well because of the cream and potatoes; the texture becomes grainy and watery when thawed, so refrigeration is best. You can make the base (through the end of Step 5, before adding cream) a day ahead, refrigerate, then reheat and finish with the infused cream just before serving.

Nutrition (per serving)

Approximate values for 1 of 6 servings: about 480 calories, 28 g fat (of which about 13 g saturated), 45 g carbohydrates, 4 g fiber, 6 g sugars, 13 g protein, and approximately 820 mg sodium. Actual values will vary based on specific brands of broth, salt pork, and cream, and on how much salt you add.