Delicious Clam and Corn Chowder Recipe

Recipe Overview

Indulge in the ultimate comfort food with this easy Clam and Corn Chowder recipe. A rich and creamy soup, this chowder combines the fresh flavors of clams with sweet corn for a dish that warms the soul. Originating from coastal regions, this chowder offers a delightful homage to the ocean while incorporating the sweetness of summer corn. Perfect for chilly evenings or as a star dish at gatherings, you’ll love its hearty nature and luxurious texture.

Whether you’re in the mood for a classic take or seeking a vegan Clam and Corn Chowder alternative, this homemade recipe provides a base that is easily customizable. So scoop out your bowls and get ready to enjoy a flavorful experience that delights the palate with every spoonful!

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Serving Size: Serves 6

Ingredients Section

For the Chowder

• 4 medium red potatoes, diced (about 1.5 lbs)
• 2 cups fresh corn kernels (or 1 can of whole corn, drained)
• 2 cans (6.5 oz each) chopped clams with juice
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 cup heavy cream (or coconut milk for a dairy-free option)
• 3 cups vegetable or clam broth (or chicken broth)
• 2 tablespoons unsalted butter (or olive oil for a vegan option)
• 1 tablespoon all-purpose flour (or gluten-free flour)
• 1 teaspoon thyme (dried or fresh)
• Salt and black pepper to taste
• Chopped fresh parsley for garnish (optional)

Ingredient Swaps:

• Use almond milk instead of heavy cream for a lighter, dairy-free version.
• Substitute fresh clams with canned clams for a quick method.
• Sweet potatoes can replace red potatoes for additional nutrients and a hint of sweetness.

Equipment List

• Large pot or Dutch oven
• Cutting board
• Sharp knife
• Wooden spoon or spatula
• Measuring cups and spoons
• Can opener (if using canned clams)
• Whisk (optional, for stirring flour)

Step-by-Step Instructions

1. Prep the Vegetables: Begin by washing and dicing your red potatoes into small pieces (about ½ -inch cubes). This size ensures quick cooking and a pleasing texture in your chowder.
2. Sauté the Aromatics: In a large pot or Dutch oven, melt the unsalted butter over medium heat. Add in the chopped onion. Sauté for about 5 minutes until the onion becomes translucent and fragrant. Then, add the minced garlic and cook for another minute, stirring often to prevent burning.
3. Add the Potatoes: Carefully add the diced potatoes to the pot, stirring them around with the onion and garlic mix. Let them cook for about 3 minutes to absorb the flavors.
4. Pour in the Liquids: Next, pour in the vegetable or clam broth and bring the mixture to a gentle boil. Lower the heat to allow a simmer, allowing the potatoes to soften for approximately 10-12 minutes.
5. Incorporate the Corn: Once the potatoes are tender, add in your fresh corn kernels (or canned corn) and chopped clams with their juice. Stir well to combine, allowing the flavors to meld.
6. Make it Creamy: In a small bowl, whisk together 1 tablespoon of flour with a splash of the heavy cream until smooth. Stir this mixture into the pot, along with the remaining heavy cream. This will help thicken the chowder and provide a rich, creamy finish.
7. Season to Taste: Sprinkle in thyme, salt, and pepper, stirring to evenly distribute the seasonings. Allow the chowder to simmer for another 5-7 minutes until it thickens to your desired consistency.
8. Adjust and Serve: Taste the chowder and adjust seasoning as needed. If it’s too thick, add a bit more broth or cream. Ladle into bowls and garnish with chopped fresh parsley if desired. Enjoy the inviting aroma and the comforting warmth of your homemade Chowder!

Special Notes

For best results, store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stovetop over low heat to prevent sticking or separating. If making ahead of time, you can prepare the chowder (up to step 6), then store it. When ready to eat, just finish with the cream and seasonings.

Troubleshooting Tips

• If the chowder is too thick: Add 1-2 tablespoons of vegetable broth or milk of your choice until the desired consistency is achieved.
• If the flavor is too bland: Adjust seasoning with extra thyme or a splash of lemon juice for brightness.

Variations and Customizations

For those looking for dietary adaptations, consider these ideas:

• Vegan Version: Substitute clams with mushrooms for a umami-rich flavor, and use coconut milk instead of cream.
• Gluten-Free: Use cornstarch instead of flour to thicken the chowder.
• Spicy Kick: Add diced jalapeños or a pinch of cayenne pepper for heat.

Nutritional Information (Optional)

Estimated per serving:

• Calories: 350
• Protein: 12g
• Fat: 20g
• Carbohydrates: 34g
• Fiber: 4g

Engaging Visual Details

Imagine the bubbling pot of golden chowder as it simmers on the stove, releasing a comforting aroma that envelops your kitchen. The final result, a creamy soup studded with vibrant corn and tender chunks of potatoes, is topped with a sprinkle of fresh parsley. It presents a perfect bowl of warmth, ready for a chilly evening.

Conclusion

This homemade Clam and Corn Chowder from scratch is sure to become a favorite in your household. It’s easy to make, filled with flavors, and perfect for any gathering or weeknight dinner. So don’t hesitate! Try this recipe and transform your dinner table into a warm, inviting space that embraces the deliciousness of chowder.

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