New England Clam Chowder - Sweet Corn Twist
A delightful twist on the classic New England clam chowder, this version incorporates sweet corn for an added layer of flavor and texture. Perfect for seafood lovers and those seeking a comforting dish with a bit of sweetness. This chowder is rich and creamy with bacon, clams, and potatoes, making it a hearty option for chilly days.
Prep time: 15 minutesCook time: 30 minutesServes: 6
Ingredients
4 oz bacon, diced
1 medium onion, chopped
2 cloves garlic, minced
2 cups peeled and diced potatoes
2 cans (6.5 oz each) chopped clams, undrained
1 cup sweet corn kernels, fresh or frozen
3 cups clam juice
2 cups half-and-half
2 tbsp all-purpose flour
Salt and pepper to taste
1 tbsp fresh parsley, chopped
Instructions
1. In a large pot, cook the bacon over medium heat until crispy. Remove and set aside, leaving the drippings in the pot.
2. Add the onions and garlic to the pot and sauté until the onions are translucent.
3. Stir in the flour and cook for another minute.
4. Gradually add the clam juice, stirring constantly to avoid lumps.
5. Add the diced potatoes and bring to a boil. Reduce to a simmer and cook until the potatoes are tender, about 15 minutes.
6. Stir in the clams, corn, and half-and-half. Simmer gently for another 10 minutes.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with crisp bacon and chopped parsley.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently on the stove over low heat, stirring occasionally until warmed through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
