New England Clam Chowder - Sweet Corn Twist

Name: New England Clam Chowder - Sweet Corn Twist
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
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

🕒 Prep: 15 min

🔥 Cook: 30 min

🍽 Serves: 6

★★★★★

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If you're in the mood for a comforting bowl of chowder with a twist, look no further. This New England Clam Chowder with Sweet Corn combines classic flavors with a touch of sweetness, perfect for cozying up on a chilly day.

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Ingredients for New England Clam Chowder - Sweet Corn Twist

Bacon: Adds a smoky, savory depth to the chowder. Plus, it crisps up nicely for a perfect garnish.

Onion and Garlic: These aromatics form the base of flavor, giving the chowder its savory backbone.

Potatoes: They add heartiness and help thicken the soup as they break down.

Canned Clams: Convenient and packed with flavor, they bring the sea right to your bowl.

Sweet Corn: Provides a sweet burst, balancing the salty flavors nicely.

Clam Juice: Enhances the seafood flavor without overpowering the dish.

Half-and-Half: Gives the chowder its creamy texture without making it too heavy.

Flour: Helps thicken the soup to the perfect consistency.

Parsley: Freshens up the dish and adds a pop of color when serving.

Tips & Tricks

To save time, consider using frozen diced potatoes.
If you prefer thicker chowder, mash some of the potatoes against the side of the pot.
For a bit of heat, add a pinch of red pepper flakes while sautéing the onions.

Serving Suggestions

This chowder pairs wonderfully with a crusty loaf of sourdough bread. Its tangy flavor complements the creamy chowder perfectly. For a complete meal, serve it alongside a fresh green salad with a light vinaigrette.

Frequently Asked Questions

Can I make this chowder ahead of time?: Yes, it actually tastes even better the next day. Just store it in the fridge and reheat gently before serving.
Can I use fresh clams instead of canned?: Absolutely! Just be sure to steam them first and reserve the juice to use in the recipe.
Is there a dairy-free option?: Yes, you can substitute coconut milk for the half-and-half for a dairy-free version.

New England Clam Chowder - Sweet Corn Twist Recipe Walkthrough

Start by heating your large pot over medium heat. Toss in the bacon and cook until it's crispy. Once done, scoop it out and set it aside, but be sure to leave those flavorful drippings in the pot.

Next, add the onions and garlic to the pot. Sauté them gently until the onions turn translucent. This process will take just a few minutes, and it smells amazing.

Sprinkle the flour over the sautéed onions and garlic, stirring for about a minute to cook off the raw flour taste. Gradually pour in the clam juice, stirring constantly to avoid any lumps. This step is critical for a smooth chowder base.

Add the potatoes to the pot. Bring everything to a boil, then reduce to a simmer. Let it cook for about 15 minutes or until the potatoes are tender and ready to melt in your mouth.

Once the potatoes are perfect, stir in the clams, corn, and half-and-half. Simmer gently for another 10 minutes, letting all those flavors meld beautifully together.

Season with salt and pepper to your liking, and you're ready to serve. Ladle the hot chowder into bowls, top with the crispy bacon and a sprinkle of parsley, and enjoy!

Why You'll Love This Recipe

It's a hearty meal that doesn't skimp on flavor.
The sweet corn adds a delightful contrast to the savory clams.
Quick and easy to prepare, even on a busy weeknight.
Uses simple, accessible ingredients.

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

Step-by-step 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.