Son of Chowder
Dive into a bowl of rich, comforting "Son of Chowder," a creamy seafood delight that puts a modern twist on classic clam chowder. This hearty recipe combines crispy thick-cut bacon, velvety potatoes, and succulent chopped clams in a luxurious broth infused with clam juice, heavy cream, and a touch of Old Bay seasoning. Fresh celery, onion, sweet corn, and aromatic thyme lend layers of flavor and a satisfying texture, while a garnish of parsley and crispy bacon crumbles adds the perfect finishing touch. Ready in just over an hour, this chowder is an ideal choice for cozy family dinners or as a crowd-pleasing starter. Serve it hot with crusty bread or oyster crackers for a meal that feels like a warm hug from the coast.
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Recipe Information
Ingredients
- 6 slices thick-cut bacon
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 celery stalks, diced
- 3 garlic cloves, minced
- 3 medium russet potatoes, peeled and diced
- 2 cups bottled clam juice
- 2 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup corn kernels (frozen or fresh)
- 1.5 cups cooked clams, chopped
- 2 tablespoons all-purpose flour
- 1 teaspoon Old Bay seasoning
- 1 teaspoon fresh thyme, chopped
- 0.5 teaspoon black pepper
- 1 teaspoon kosher salt
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add the bacon slices and cook until crispy and golden brown, about 6-8 minutes. Remove the bacon from the pot and place it on a paper towel-lined plate to cool, then crumble into small pieces. Reserve about 2 tablespoons of the bacon fat in the pot and discard the rest.
Add the unsalted butter to the reserved bacon fat in the pot. Once melted, stir in the diced onion and celery. Sauté over medium heat for 5-7 minutes, or until the vegetables are softened and translucent.
Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.
Sprinkle the all-purpose flour over the vegetables and stir well to coat. Cook the flour for 1-2 minutes to remove the raw taste.
Slowly pour in the clam juice and chicken or vegetable broth, whisking constantly to avoid lumps. Add the diced potatoes, Old Bay seasoning, fresh thyme, black pepper, and kosher salt. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover and allow the potatoes to cook until tender, about 15 minutes.
Once the potatoes are fork-tender, stir in the heavy cream, corn kernels, and chopped clams. Simmer for another 5 minutes to heat through and blend the flavors.
Taste and adjust seasoning as needed. If the chowder is too thick, add a bit more broth or cream to reach your desired consistency.
Ladle the chowder into serving bowls. Garnish each bowl with crispy bacon crumbles and freshly chopped parsley for a pop of color and added flavor.
Serve hot with warm crusty bread or oyster crackers on the side. Enjoy!
Nutrition Facts
Calories |
487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.1 g | 36% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 1436 mg | 62% | |
| Total Carbohydrate | 34.9 g | 13% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 4.4 g | ||
| Protein | 23.3 g | 47% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 90 mg | 7% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1122 mg | 24% | |
*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.
