Teresa's Recipes
Creamy Clam and Corn Chowder
Indulge in the rich and comforting flavors of this creamy clam and corn chowder, a beloved dish that captures the essence of coastal New England. This chowder harmoniously blends the briny freshness of tender clams with the natural sweetness of corn and the savory crunch of crispy bacon. Each spoonful is a warm embrace, perfect for chilly evenings spent with loved ones. With tender potatoes and vibrant vegetables, this chowder is not just a meal, but a celebration of cherished moments and hearty traditions. It’s a dish that pays homage to the maritime heritage, often enjoyed by fishermen and their families along the New England coast.
Ingredients
- 2 tablespoons, chopped (for garnish) Fresh parsley
- 1 teaspoon (to taste) Salt
- 1/2 teaspoon (to taste) Black pepper
- 1 teaspoon Dried thyme
- 1 cup Heavy cream
- 4 cups Chicken broth
- 2 cups (about 2 ears of corn) Fresh corn kernels
- 2 pounds, cleaned and shucked Fresh clams
- 2 medium, peeled and diced Potatoes
- 3 cloves, minced Garlic
- 2 stalks, diced Celery
- 1 medium, diced Onion
- 4 slices, chopped Bacon
Dietary Notes
- Servings: 6
- Dish Type: Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 400
- Fat: 24g
- Carbs: 30g
- Protein: 18g
- Sodium: 800mg
- Sugar: 4g
Instructions
- In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon from the pot and set aside, leaving the bacon grease in the pot.
- Add the diced onion, celery, and minced garlic to the pot. Sauté until the vegetables are softened, about 5 minutes.
- Stir in the diced potatoes, clams, corn, chicken broth, thyme, salt, and pepper. Bring to a boil, then reduce the heat and let simmer for 20 minutes, or until the potatoes are tender.
- Using a slotted spoon, remove about half of the cooked potatoes from the pot and set aside.
- Blend the remaining soup in the pot using an immersion blender until smooth and creamy. If using a regular blender, allow the soup to cool slightly before blending in batches.
- Return the reserved potatoes to the pot and stir in the heavy cream. Cook for an additional 5 minutes, or until heated through.
- Serve the clam and corn chowder hot, garnished with the crispy bacon and chopped fresh parsley.
Tips
- For a spicier kick, add a pinch of cayenne pepper or a dash of hot sauce.
- Feel free to substitute the clams with shrimp or crab for a different seafood twist.
- To enhance the flavor, consider adding a splash of white wine after sautéing the vegetables.