Clam and Corn Chowder
Cozy up with a comforting bowl of Clam and Corn Chowder, a hearty and flavorful dish that perfectly marries the briny sweetness of canned clams with the natural sweetness of fresh or frozen corn. This creamy chowder is thickened with a buttery roux, bursting with tender russet potatoes, savory bites of thick-cut bacon, and aromatic hints of garlic, thyme, and bay leaf. Simmered to perfection in chicken broth and finished with a splash of velvety heavy cream, it’s a soul-warming recipe ideal for weeknight dinners or casual gatherings. Garnished with crispy bacon bits and fresh parsley, this chowder is as visually appealing as it is delicious. Perfect for seafood lovers, this one-pot wonder is sure to be a crowd-pleaser.
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Recipe Information
Ingredients
- 4 slices Thick-cut bacon
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion, diced
- 2 stalks Celery, diced
- 3 cloves Garlic, minced
- 3 tablespoons All-purpose flour
- 4 cups Chicken broth
- 2 medium Russet potatoes, peeled and diced
- 2 cups Fresh or frozen corn kernels
- 2 cans (6.5 oz each) Canned clams with juice
- 1 cup Heavy cream
- 0.5 teaspoons Dried thyme
- 1 Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
In a large pot or Dutch oven, cook the bacon over medium heat until crispy, about 5-7 minutes. Transfer the cooked bacon to a plate lined with paper towels, leaving the rendered fat in the pot.
Add the butter to the pot with the bacon fat. Once melted, stir in the diced onion and celery. Cook until softened, about 5 minutes.
Add the minced garlic and cook for an additional minute, stirring frequently.
Sprinkle the all-purpose flour over the vegetables and mix well. Cook for 1-2 minutes to eliminate the raw flour taste.
Slowly pour in the chicken broth while stirring to incorporate the flour mixture. Scrape up any browned bits from the bottom of the pot for added flavor.
Add the diced potatoes, corn, clams with their juice, thyme, bay leaf, salt, and black pepper to the pot. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and simmer for 20-25 minutes, or until the potatoes are tender.
Stir in the heavy cream and heat through, but do not allow the chowder to boil after adding the cream.
Taste the chowder and adjust the seasoning with more salt and pepper, if needed.
Remove the bay leaf before serving. Ladle the chowder into bowls and garnish with crispy bacon bits and chopped fresh parsley.
Nutrition Facts
Calories |
421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.6 g | 32% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 1353 mg | 59% | |
| Total Carbohydrate | 32.3 g | 12% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 6.4 g | ||
| Protein | 17.3 g | 35% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 75 mg | 6% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 828 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
