Best 8 Corn And Clam Chowder Recipes

SPICY CLAM AND CORN CHOWDER

Steps:

• Preheat the oven to 350 degrees F.
• For the chowder: In a soup pot or a Dutch oven, heat the EVOO over medium-high heat. Add the bacon and cook until crisp, about 5 minutes. Add the corn and cook until the kernels are lightly browned at the edges, 6 to 8 minutes. Add the seafood seasoning, thyme, garlic, celery, bay leaves, chiles and onions, and cook until softened, 6 to 8 minutes. Stir in the chicken stock and tomatoes. Bring to a simmer, then turn off the heat.
• For the croutons: Arrange the English muffin cubes on a wire rack set over a baking sheet. Toast in the oven until light golden. Melt the butter with the hot sauce. Place the croutons in a bowl and toss with the parsley, seafood seasoning and the butter mixture. Return to the rack set over the baking sheet and bake until deeply golden. Let cool.
• To finish the chowder: Place the clams and beer in a large pot with a tight-fitting lid, and season with sea salt and pepper. Cover and bring to a boil, then cook at a rapid simmer until the clams open, 3 to 5 minutes. Discard any unopened clams.
• Divide the clams and the cooking liquid among 4 shallow bowls. Ladle the corn chowder over top and garnish with the croutons. Serve with hot sauce.
• Cook's Notes: You can make the chowder base up to 5 days ahead. Cool and store in the refrigerator, then reheat over a medium flame. Buy the clams within 48 hours of serving and cook them just before you're ready to serve.
• You can store the croutons in an airtight container or in a foil pouch until ready to use.

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.

HEARTY CORN AND CLAM CHOWDER

Steps:

• Sauté bacon in heavy medium pot over medium heat until fat begins to render, about 3 minutes. Add onion, celery and carrot and sauté until vegetables begin to soften, about 8 minutes. Add thyme and bay leaf; stir 30 seconds. Add potatoes, clam juice and milk. Cover pot, reduce heat to medium-low and simmer until potatoes are tender, about 20 minutes. Add corn and clams with juices; simmer about 2 minutes. Season soup to taste with salt and pepper and serve.

CORN AND CLAM CHOWDER

Steps:

• If fresh corn on the cob is used, cut each ear crosswise into thirds. Set aside.
• Rinse the clams well and put them in a kettle.
• Cut the carrot lengthwise in half. Cut each half crosswise into thin slices. There should be about one cup. Add this to the clams.
• Coarsely chop the celery. There should be about one cup. Add this to the clams.
• Coarsely chop the onion. There should be about one and one-half cups. Add the onion, thyme and wine to the clams.
• Put the kettle over high heat and cover closely with a lid. Bring to the boil and cook until the clams open, about three minutes.
• Line another kettle with a sieve and line the sieve with cheesecloth. Or use a sieve of the sort known in French kitchens as a chinois.
• Pour the clams, vegetables and liquid into the sieve. There should be about two and one-half cups of liquid. Add the chicken broth to the clam liquid and bring to the boil.
• Meanwhile, remove the meat from the clams and set aside. Unless the meat pieces are small, cut the pieces in half. Discard the shells.
• Add the strained vegetables to the clam and chicken broth. If corn on the cob is used, add it to the kettle and cook about five minutes and add four cups of the cream. Bring to the boil. Add salt and pepper and let simmer about 20 minutes.
• If corn on the cob has been used, remove the pieces of corn from the kettle, using a pair of tongs. When the pieces of corn are cool enough to handle, cut the kernels from the cobs. There should be about five cups. Add this or the canned or frozen corn to the kettle. Pour the mixture, one portion at a time, into the container of a food processor or, preferably, an electric blender and blend. Combine the blended soup in a kettle and add one tablespoon of the lime juice, salt and pepper. There should be about 16 cups of soup. Add the meat from the clams.
• Bring the soup to the boil and swirl in the butter.
• Chop the peppers coarsely. There should be about three tablespoons. Put the peppers in the container of an electric blender. Add the remaining lime juice, olive oil, cilantro, salt and pepper. Blend as finely as possible. This is to be used as a garnish for the soup.
• Whip the remaining one cup of cream and add the blended pepper and lime juice mixture. Blend well.
• Serve the hot soup in 12 individual bowls and top each serving with an equal portion of the whipped cream mixture.

NEW ENGLAND CLAM AND CORN CHOWDER WITH HERBS

Steps:

• Cook bacon in large saucepan over medium heat until crisp. Transfer bacon to opaper towels to drain. Pour out all but 3 tablespoons drippings from pan.
• Add next 4 ingredients to pan; sprinkle with salt and pepper. Saute until vegetables are crips 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.

CORN AND CLAM CHOWDER SAUCE

Steps:

• Place clams and wine in a large saucepan. Cover; cook over medium heat until clams open, 6 to 8 minutes. Using a slotted spoon, transfer clams to a bowl (discard any that don't open). Strain liquid into a small bowl, leaving grit and sand behind; set aside.
• Rinse saucepan, and melt butter over medium heat. Add shallots and celery; cook until they begin to soften, about 4 minutes. Cut potatoes into 3/4-inch chunks; add to pan along with corn kernels and scrapings, thyme, and bay leaf. Add reserved cooking liquid and cream, and stir to combine. Cover; reduce heat to medium-low, and simmer until potatoes are tender, 20 to 25 minutes.
• Arrange clams on top; cover, and continue cooking just until heated through, about 5 minutes. Remove from heat; season with pepper. Spoon sauce into four shallow bowls, and serve fish on top. Arrange clams around fish, and serve immediately.

NEW ENGLAND CLAM AND CORN CHOWDER WITH HERBS

Steps:

• 1. 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.
• 2. Add next 4 ingredients to pan; sprinkle with salt and pepper. Saute 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.
• 3. 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.
• 4. Divide soup among bowls, sprinkle with bacon and parsley, and serve.

CREAMY CLAM AND CORN CHOWDER WITH BACON

Steps:

• Cook bacon in a large saucepan until crisp. Transfer bacon to a paper towel. Pour off all but 3 TBS of bacon drippings. Add next four ingredients to the pan, sprinkle with salt and pepper. Saute until vegetables are crips and tender. Sprinkle flour over vegetables and stir for 1 - 2 miunutes. Gradually add 3 cups of milk stirring continuously. Bring to a boil; reduce heat to medium and cook until slightly thickened (about 5 minutes) Add potatoes, clams with juice and thawed frozen corn. Bring to a boil and reduce to medium low and simmer until potatoes are tender, stiring often. Add 1 cup of cream and season with salt and pepper to taste. Divide soup among bowls and sprinkle with crisp bacon and parsley then serve.