Creamy Clam Corn Chowder Recipes

CLAM & CORN CHOWDER

Steps:

• Cut kernels from corn cobs. Reserve the cobs.
• Add the corn kernels and bacon to a large pot. Cook over medium-high heat, stirring occasionally, until the bacon is crisp and the corn starts to brown, about 6 minutes. Using a slotted spoon, transfer the bacon and corn to a small bowl.
• Add butter, onion, celery, garlic, thyme and bay leaf to the pot. Reduce heat to medium and cook, stirring occasionally, until the vegetables are soft, about 3 minutes. Sprinkle flour over the vegetables and cook, stirring, for 1 minute. Stir in juices from the cans, clam juice and the reserved corncobs. Cook, stirring occasionally, until thickened, 1 to 2 minutes. Add potatoes and bring to a boil. Reduce heat to maintain a simmer; cover and cook until the potatoes are tender, 12 to 15 minutes. Discard the corncobs, thyme sprigs and bay leaf.
• Stir in clams, milk, pepper and salt. Add half of the reserved bacon and corn. Cook, stirring, until hot, 1 to 2 minutes. Serve topped with the remaining bacon and corn.

CREAMY CORN & CLAM CHOWDER

Steps:

• Melt butter in 3-quart saucepan until sizzling; add onions and garlic. Cook over medium heat, stirring occasionally, 4-5 minutes or until softened. Stir in reserved clam juice, cream-style amp-custom corn, bottled clam juice and potatoes (clams will be added later). Increase heat to medium-high. Cook 4-6 minutes or until mixture comes to a boil. Reduce heat to medium. Cover; cook, stirring occasionally, 12-15 minutes or until potatoes are just tender.
• Add half & half, clams, chopped thyme, salt and pepper. Continue cooking, stirring occasionally, 5-8 minutes or until heated through.
• To serve, ladle into individual serving bowls. Garnish with fresh thyme sprigs, if desired.

CREAMY CORN CHOWDER

Steps:

• Dissolve bouillon in water; set aside. In a large Dutch oven, cook bacon over medium heat until crisp. Remove bacon to paper towels to drain; crumble and set aside., In a large skillet, saute green pepper and onion in the drippings until tender. Add flour; cook and stir until smooth. Gradually stir in milk and dissolved bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Add corn and seasonings. Cook for 10 minutes or until heated through. Sprinkle with bacon.

CREAMY CLAM CHOWDER

Steps:

• In a large saucepan, saute the onion, carrots and celery in butter until tender. Stir in potato soup and two cans of undrained clams. Drain and discard juice from remaining can of clams; add clams to soup. , Combine cornstarch and a 1 cup of cream until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir in the remaining cream; heat through.

CREAMY CLAM CORN CHOWDER

Steps:

• Heat oil and butter, sauté onion, leeks, garlic, celery, potato and peppers till translucent.
• Add canned corns juice from canned clams and jar clam juice.
• Simmer 15 minutes.
• Add milk, cream, and simmer 5 more minutes.
• Add clams season to your taste with salt, pepper, and Old Bay seasoning.
• Simmer till warmed.
• Serve with crusty French or rye bread!

CLAM AND CORN CHOWDER

Steps:

• Melt the butter in a large stockpot over moderate heat. Saute the onions for 10 minutes. Add the carrots, celery, corn and potatoes and saute 2 minutes longer. Pour in the clam juice. Bring to a boil, reduce to a simmer and cook 30 minutes.
• Meanwhile, bring the white wine to a boil in a large saucepan and reduce by one-third. Add the clams, cover and steam, shaking the pan occasionally, until the clams open up, 5 to 7 minutes. Remove and discard any that do not open. Remove the cover and let the clams cool in the pot. When cool enough to handle, separate the meat from the shells, reserving the juice, and chop the clams. Set aside. Reserve the cooking liquid.
• Add the tomato, red pepper and jalapeno to the soup pot and cook over low heat an additional 10 minutes. Strain the reserved cooking juices and clam juice through a fine kitchen towel or coffee filter into the soup. Add the chopped clams and cook 10 more minutes. Stir in the cilantro, lime juice and pepper. Taste for salt, since the clams may be salty, and serve steaming hot.

CREAMY CLAM CHOWDER

Steps:

• In a medium skillet over medium heat, cook bacon, celery, and onion until onion is translucent.
• Remove from heat and set aside.
• In a large saucepan, melt butter over medium heat.
• Whisk in flour to form a roux, cooking until bubbly.
• Whisk in 1 jar of clam juice, until smooth.
• Stir in onion mixture.
• Pour in half-and-half,and rest of clam juice, stirring constantly.
• Stir in clams, reduce heat and simmer 30 minutes.
• Season with pepper and serve.

NEW ENGLAND CLAM AND CORN CHOWDER WITH HERBS

Steps:

• Cook bacon in large saucepan over medium heat until crisp. Transfer bacon to paper towels to drain. Pour out all but 3 tablespoons drippings from pan. Add next 4 ingredients to pan; sprinkle with salt and pepper. Sauté until vegetables are crisp-tender, about 5 minutes. Sprinkle flour over; stir 1 to 2 minutes. Gradually add milk to pan, stirring constantly. Bring to boil; reduce heat to medium and cook until slightly thickened, stirring often, about 5 minutes. Add potatoes, clams with juice, and drained corn. Bring to boil; reduce heat to medium-low and simmer until potatoes are tender, stirring often, about 10 minutes. Season to taste with salt and pepper.
• Divide soup among bowls, sprinkle with bacon and parsley, and serve.

CLAM AND CORN CHOWDER

Steps:

• Cook bacon in a 4- to 5-quart heavy pot over medium heat, stirring, until slightly browned but not crisp. Chop white and pale green parts of scallions (reserve greens) and add to bacon along with 1 tablespoon butter. Cook, stirring, 2 minutes. Stir in corn, potatoes, clam juice, water, and 1/2 teaspoon pepper and bring to a rolling boil, uncovered. Add clams and return to a boil, then simmer, uncovered, stirring occasionally, until clams are just opened wide, 5 to 8 minutes (discard any clams that remain unopened after 8 minutes).
• Chop 1/2 cup scallion greens and add to chowder along with milk, cream, and remaining tablespoon butter. Cook, stirring, until heated through (do not let boil). Season with salt and pepper.

CREAMY CORN CHOWDER

Steps:

• In 4-quart Dutch oven, cook bacon over medium heat 7 to 10 minutes, turning once, until crisp. Drain on paper towels; leave bacon drippings in pan. When cool, crumble bacon and set aside.
• In same pan, cook butter, onion, carrot, celery and garlic over medium heat 10 to 12 minutes, stirring constantly, until vegetables soften but do not brown.
• Sprinkle flour over vegetables and stir well with wire whisk to incorporate. Cook about 2 minutes. Stirring constantly, slowly add broth and wine (make sure to scrape bottom of pan as flour tends to stick). Stir in corn, potatoes, half-and-half, thyme, salt, pepper if desired, bay leaf and nutmeg. Heat soup to a gentle simmer. Cook 15 minutes, stirring occasionally, until potatoes are tender. (Corn can be naturally salty depending on the season, so make sure to taste before adding extra salt.) Remove bay leaf.
• Garnish with parsley if desired, and crumbled bacon.