Corn and Clam Chowder
This rich and comforting clam chowder offers a delightful twist on the New England classic by incorporating the sweetness of corn into the creamy, savory broth. It begins with the foundational mirepoix—finely diced onion, carrot, and celery—simmered in a base of cream and clam juice enhanced by the distinctive warmth and spice of Old Bay seasoning. Once thickened, the chowder is filled with tender pieces of clams and potatoes, kernels of sweet corn, then served garnished with salty, crisp, crumbled bacon. Lastly, bright green scallions round out a balanced, seafood-centric meal.
SERVINGS
4
PREP TIME
10 Min
COOK TIME
20 Min
Ingredients
4 slices bacon, diced
3 tablespoons butter
1 medium onion, diced
1 carrot, chopped
1 stalk celery, chopped
1/4 cup flour
2 teaspoons Old Bay seasoning
1 pint (16 oz.) half & half
8 ounces clam juice
1 can (15 oz.) Libby's Diced White Potatoes, drained
2 cans (6.5 oz.) chopped clams with juice
1 can (15.25 oz.) Libby's Whole Kernel Sweet Corn, drained
1 stalks scallion/green onion, chopped (for topping)
4 slices bacon, diced
3 tablespoons butter
1 medium onion, diced
1 carrot, chopped
1 stalk celery, chopped
1/4 cup flour
2 teaspoons Old Bay seasoning
1 pint (16 oz.) half & half
8 ounces clam juice
1 can (15 oz.) Libby's Diced White Potatoes, drained
2 cans (6.5 oz.) chopped clams with juice
1 can (15.25 oz.) Libby's Whole Kernel Sweet Corn, drained
1 stalks scallion/green onion, chopped (for topping)
Instructions
- Heat a large pot over medium-high heat. Add bacon and cook until crispy (about 5 minutes). Remove with a slotted spoon onto a paper towel-lined plate. Set aside.
- Reduce heat to medium. Add butter, onion, carrots and celery. Cook 5 minutes. Add flour and Old Bay seasoning. Stir and cook until flour is mixed in well with no clumps.
- Slowly pour in half & half and clam juice. Add potatoes. Stir then bring to boil. Reduce heat to simmer and cook 10 minutes.
- Remove from heat, stir in clams and corn.
- Serve topped with crumbled bacon and chopped scallions/green onions.
- Heat a large pot over medium-high heat. Add bacon and cook until crispy (about 5 minutes). Remove with a slotted spoon onto a paper towel-lined plate. Set aside.
- Reduce heat to medium. Add butter, onion, carrots and celery. Cook 5 minutes. Add flour and Old Bay seasoning. Stir and cook until flour is mixed in well with no clumps.
- Slowly pour in half & half and clam juice. Add potatoes. Stir then bring to boil. Reduce heat to simmer and cook 10 minutes.
- Remove from heat, stir in clams and corn.
- Serve topped with crumbled bacon and chopped scallions/green onions.
