Savory Bacon and Corn Clam Chowder

Name: Savory Bacon and Corn Clam Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 slices of bacon; 2 tbsp unsalted butter; 1 medium onion, diced; 2 cloves garlic, minced; 2 cups fresh corn kernels; 2 cans (6.5 oz each) chopped clams with juice; 3 cups diced potatoes; 1 cup chicken broth; 2 cups half-and-half; Salt and pepper to taste; 1 tsp dried thyme; 1 tbsp chopped fresh parsley for garnish

🕒 Prep: 15 min

🔥 Cook: 30 min

🍽 Serves: 4

★★★★★

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This savory Bacon and Corn Clam Chowder is a heartwarming bowl of comfort that combines the smoky goodness of bacon with the sweet crunch of fresh corn and the briny taste of clams. It's perfect for a cozy night in or as a standout dish for your next family gathering.

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Ingredients for Savory Bacon and Corn Clam Chowder

Bacon lends its distinct smoky flavor and a crispy texture that contrasts beautifully with the creamy chowder. Unsalted butter is used for sautéing, adding a rich, mellow flavor without extra saltiness. Onion and garlic are the aromatic base, offering a savory depth. Corn kernels bring a touch of natural sweetness and a satisfying bite. Chopped clams with their juice add a savory, sea-inspired taste. Potatoes thicken the soup and make it heartier, while chicken broth enhances the overall flavor. Half-and-half gives the chowder its creamy texture. Seasonings like salt, pepper, and thyme tie the flavors together, and fresh parsley adds a pop of color and freshness.

Tips & Tricks

Use fresh corn when in season for the best flavor; frozen works well too if you're in a pinch.
Try Yukon Gold potatoes for a creamy texture that holds its shape.
For a thicker chowder, mash some of the potatoes against the side of the pot.

Serving Suggestions

This chowder pairs beautifully with a crusty sourdough bread for dipping. A simple green salad with a light vinaigrette can add a refreshing contrast to the rich chowder. A crisp white wine like Sauvignon Blanc complements the dish nicely.

Frequently Asked Questions

Can I use canned corn instead of fresh?: Yes, you can use canned corn, but be sure to drain it well before adding it to the pot.
How can I store leftovers?: Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove, adding a splash of broth if needed.

Savory Bacon and Corn Clam Chowder Recipe Walkthrough

Start by cooking the bacon in a large pot over medium heat until it turns crispy. Once done, remove the bacon and set it aside, making sure to leave those precious drippings in the pot — they're gold for flavor!

Next, add butter to the pot and let it melt over medium heat. Toss in the diced onion and minced garlic, sautéing them until they soften and smell irresistibly aromatic.

Stir in the fresh corn kernels and let them cook for about three minutes. This step enhances their sweetness and adds a slight golden color.

Pour in the clam juice from the canned clams and add the diced potatoes and chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes are tender, which should take about 15 minutes.

Now, stir in the clams, the crispy bacon you set aside, and the half-and-half. Season the chowder with salt, pepper, and thyme. Let it simmer for another five minutes, stirring frequently to prevent sticking.

Serve your chowder hot, garnished with a sprinkle of chopped fresh parsley for a touch of color and freshness.

Why You'll Love This Recipe

The delightful smokiness of crispy bacon adds depth and richness.
Fresh corn brings a sweet, vibrant crunch that complements the creamy broth.
Clam juice infuses the chowder with an authentic ocean flavor without overpowering.
Quick and simple to make — ready in under an hour.

Ingredients

4 slices of bacon

2 tbsp unsalted butter

1 medium onion, diced

2 cloves garlic, minced

2 cups fresh corn kernels

2 cans (6.5 oz each) chopped clams with juice

3 cups diced potatoes

1 cup chicken broth

2 cups half-and-half

Salt and pepper to taste

1 tsp dried thyme

1 tbsp chopped fresh parsley for garnish

Step-by-step Instructions

1. In a large pot, cook bacon over medium heat until crispy. Remove bacon and set aside, leaving the drippings in the pot.

2. Add butter to the pot and melt over medium heat. Add onion and garlic, sautéing until softened.

3. Stir in fresh corn kernels and cook for 3 minutes.

4. Pour in clam juice from canned clams, add diced potatoes, and chicken broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.

5. Stir in clams, bacon, and half-and-half. Season with salt, pepper, and thyme. Simmer for an additional 5 minutes, stirring frequently.

6. Serve hot, garnished with chopped fresh parsley.

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