Corn and Clam Chowder
corn and clam chowder

I have had so much corn piling up, I sort of was getting overwhelmed with using it before it went bad. I have had a lot of fresh corn salad lately, and I wanted to use it a different way. Last summer I made one of my favorite summer soups, corn and shrimp chowder with cilantro oil. This summer I wanted to make a chunkier, sweeter version with clams. Sort of a lightened up version of clam chowder with a summer spin on it! There are big mouthfuls of sweet summer vegetables and little bursts with the fresh corn. The clams add nice texture and flavor, and with just a bit of cream it still has a freshness while feeling like a more traditional chowder.

I set this out on our outdoor table with bowls, spoons, napkins and French bread and just let everyone scoop it up and dig in. It was an easy and festive way to eat the chowder.

corn and clam chowder

By the way, this recipe is for a large group, if you need less, this is very easy to cut in half.

corn and clam chowder

Corn and Clam Chowder, serves 10
-6 strips bacon, diced
-2 onions, diced
-2 cups carrots, peeled and diced
-2 cups celery, diced
-1 cup red bell pepper, diced
-1 red Fresno pepper (or jalapeno), minced
-6 medium Yukon gold potatoes, diced (red or white potatoes are great too)
-12 ears corn
-4 cups chicken broth
-2 cups white wine
-1 cup cream
-2 lbs clams
-1 hand full of basil

1)In a large heavy pot, heat the bacon pieces over medium-high heat.

corn and clam chowder

2)Cook the bacon until brown and crispy.

corn and clam chowder

3)Add the onions and stir to coat the onions in the rendered bacon fat.

corn and clam chowder

4)Add the celery, carrots, bell pepper and chili and stir to combine.

corn and clam chowder

5)Add the chicken broth and wine and bring to a simmer

corn and clam chowder

6)While the vegetables are softening, prepare the corn, by cutting all of the kernels off. (I like to use a bunch of dish towels to catch the kernels and a serrated knife for cutting the corn off of the ear)

corn and clam chowder

7)Add the potatoes to the pot.

corn and clam chowder

8)Add the corn to the pot.

corn and clam chowder

9)Stir all of the vegetables together.

corn and clam chowder

10)Add water to the pot, just to the top of the vegetables.

corn and clam chowder

corn and clam chowder

11)Put a lid on the pot and let the chowder simmer on low for about an hour.

12)When the vegetables are nice and tender, season with Kosher salt and black pepper (this will actually need a decent amount of salt because of all the corn and potatoes.)

corn and clam chowder

13)Add the heavy cream and stir to mix, (adjust seasoning of you need to.)

corn and clam chowder

corn and clam chowder

14)Add the clams and let them simmer with the lid on for about 2-3 minutes.

corn and clam chowder

15)Add 1 large handful of basil leaves and get ready to serve!

corn and clam chowder

16)Serve with the garnish of thinly sliced green onions and crusty French bread!

corn and clam chowder

corn and clam chowder

Print Recipe  

Corn and Clam Chowder
corn and clam chowder

I have had so much corn piling up, I sort of was getting overwhelmed with using it before it went bad. I have had a lot of fresh corn salad lately, and I wanted to use it a different way. Last summer I made one of my favorite summer soups, corn and shrimp chowder with cilantro oil. This summer I wanted to make a chunkier, sweeter version with clams. Sort of a lightened up version of clam chowder with a summer spin on it! There are big mouthfuls of sweet summer vegetables and little bursts with the fresh corn. The clams add nice texture and flavor, and with just a bit of cream it still has a freshness while feeling like a more traditional chowder.

I set this out on our outdoor table with bowls, spoons, napkins and French bread and just let everyone scoop it up and dig in. It was an easy and festive way to eat the chowder.

corn and clam chowder

By the way, this recipe is for a large group, if you need less, this is very easy to cut in half.

corn and clam chowder

Corn and Clam Chowder, serves 10
-6 strips bacon, diced
-2 onions, diced
-2 cups carrots, peeled and diced
-2 cups celery, diced
-1 cup red bell pepper, diced
-1 red Fresno pepper (or jalapeno), minced
-6 medium Yukon gold potatoes, diced (red or white potatoes are great too)
-12 ears corn
-4 cups chicken broth
-2 cups white wine
-1 cup cream
-2 lbs clams
-1 hand full of basil

1)In a large heavy pot, heat the bacon pieces over medium-high heat.

corn and clam chowder

2)Cook the bacon until brown and crispy.

corn and clam chowder

3)Add the onions and stir to coat the onions in the rendered bacon fat.

corn and clam chowder

4)Add the celery, carrots, bell pepper and chili and stir to combine.

corn and clam chowder

5)Add the chicken broth and wine and bring to a simmer

corn and clam chowder

6)While the vegetables are softening, prepare the corn, by cutting all of the kernels off. (I like to use a bunch of dish towels to catch the kernels and a serrated knife for cutting the corn off of the ear)

corn and clam chowder

7)Add the potatoes to the pot.

corn and clam chowder

8)Add the corn to the pot.

corn and clam chowder

9)Stir all of the vegetables together.

corn and clam chowder

10)Add water to the pot, just to the top of the vegetables.

corn and clam chowder

corn and clam chowder

11)Put a lid on the pot and let the chowder simmer on low for about an hour.

12)When the vegetables are nice and tender, season with Kosher salt and black pepper (this will actually need a decent amount of salt because of all the corn and potatoes.)

corn and clam chowder

13)Add the heavy cream and stir to mix, (adjust seasoning of you need to.)

corn and clam chowder

corn and clam chowder

14)Add the clams and let them simmer with the lid on for about 2-3 minutes.

corn and clam chowder

15)Add 1 large handful of basil leaves and get ready to serve!

corn and clam chowder

16)Serve with the garnish of thinly sliced green onions and crusty French bread!

corn and clam chowder

corn and clam chowder