Best 2 Spicy Clam And Corn Chowder Recipes

Indulge in the delightful flavors of a hearty and flavorful chowder with our spicy clam and corn chowder. This delectable dish is a harmonious blend of fresh clams, sweet corn, crisp celery, aromatic onions, and savory bacon, all simmered in a rich and creamy broth. Experience the perfect balance of spice and savoriness with our carefully curated blend of seasonings, including chili powder, cayenne pepper, and paprika. As a bonus, we've also included two additional chowder recipes – a classic New England clam chowder and a smoky salmon chowder – each bursting with unique flavors and textures. Embark on a culinary journey and discover the comforting warmth of our chowder recipes, perfect for chilly days or as a delightful addition to any seafood feast.

Let's cook with our recipes!

GINA'S SPICY CORN CHOWDER

Gina's Spicy Corn Chowder image

Provided by Patrick and Gina Neely : Food Network

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 13

Ingredients

4 pieces thick-sliced bacon, chopped
1 medium Vidalia onion, finely chopped
1 medium red bell pepper, chopped
Salt and freshly ground black pepper
1 small jalapeno, chopped seeds and ribs removed
3 cloves garlic, finely chopped
1/4 cup all-purpose flour
4 cups chicken stock
2 large red potatoes, well scrubbed and small diced
1 cup heavy cream
16 ounces frozen corn
1/4 teaspoon cayenne pepper
1 bay leaf

Steps:

In a small saucepan over medium heat, saute the bacon until crisp and browned and the fat is rendered. With a slotted spoon, transfer bacon to paper towel and reserve. There should be about 4 tablespoons of bacon grease in pan.
Add the onions and red pepper to pan. Saute until tender and translucent, about 4 minutes. Season with salt and pepper, to taste. Add the jalapeno and garlic and saute until fragrant, about 1 minute. Stir in the flour until thoroughly combined. Cook the flour until it reaches a slight blonde color, about 1 minute. Stir in the chicken stock and the potatoes and simmer for 10 minutes; potatoes will become soft. Add the cream, corn, cayenne and bay leaf. Simmer for 15 more minutes. Pour into a serving bowl and garnish with the reserved bacon.

SHRIMP & CLAM CHOWDER

Shrimp & Clam Chowder image

This is a very rich, great tasting chowder. Perfect for fall and winter, or if your in the mood for some comfort food. Note: I've only used smoked paprika in this dish, not sure how regular paprika will taste, (if you decide to include it) it is optional...**This recipe has been updated, thank you to my reviewers :D

Provided by MacaroniMandy

Categories Chowders

Time 50m

Yield 6-9 serving(s)

Number Of Ingredients 15

Ingredients

2 (6 ounce) cans canned clams (in juice do not drain)
15 medium shrimp (tails off, uncooked)
2 garlic cloves (minced)
1 medium onion, chopped
3 medium potatoes (cut into bite size squares)
2 cups chopped mixed mushrooms (bella preferably)
1/4 cup butter or 1/4 cup margarine
1 pint half-and-half
3/4 cup white wine
1/2 cup milk or 1/2 cup water
1/4 cup flour (**update, mix in a little at at time, you may need to use less)
1 1/2 tablespoons parsley (fresh)
1 teaspoon paprika (smoked preferably)
1 bay leaf
salt and pepper

Steps:

Boil potatoes in separate pot about 10 minutes, drain, and set aside.
In a large pot melt butter on medium heat.
Add onion and garlic, do not brown and cook until onion is iridescent.
Slowly stir in flour & half and half.
Add mushrooms, potatoes, white wine, and milk or water.
Drain the clam juice into the pot and set clams to the side.
Add paprika, bay leaf, salt & pepper.
Simmer for 10 minutes.
Add clams & shrimp and continue to simmer for another 8 - 10 minutes.
Add parsley right before serving.
and -- your done!

Tips:

Use fresh seafood. Fresh clams will have a briny, sweet flavor, while frozen clams can be more bland. If you're using frozen clams, be sure to thaw them completely before cooking.
Don't overcook the clams. Clams only need to cook for a few minutes, or until they are opaque and tender. Overcooking will make them tough and chewy.
Use a variety of vegetables. This recipe calls for corn, potatoes, and celery, but you can also add other vegetables, such as carrots, onions, or bell peppers.
Season the chowder well. Use a variety of spices, such as salt, pepper, garlic powder, and onion powder, to flavor the chowder. You can also add a pinch of cayenne pepper for a bit of heat.
Serve the chowder hot. Clam chowder is best served hot, with a side of crusty bread or crackers.

Conclusion:

Spicy Clam and Corn Chowder is a delicious and easy-to-make soup that's perfect for a cold night. It's packed with flavor from the clams, corn, and vegetables, and the spicy kick from the cayenne pepper adds a nice touch. This chowder is sure to be a hit with your family and friends.