Corn and Clam Chowder
August 29th, 2011
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.
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, 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.
2)Cook the bacon until brown and crispy.
3)Add the onions and stir to coat the onions in the rendered bacon fat.
4)Add the celery, carrots, bell pepper and chili and stir to combine.
5)Add the chicken broth and wine and bring to a simmer
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)
7)Add the potatoes to the pot.
8)Add the corn to the pot.
9)Stir all of the vegetables together.
10)Add water to the pot, just to the top of the vegetables.
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.)
13)Add the heavy cream and stir to mix, (adjust seasoning of you need to.)
14)Add the clams and let them simmer with the lid on for about 2-3 minutes.
15)Add 1 large handful of basil leaves and get ready to serve!
16)Serve with the garnish of thinly sliced green onions and crusty French bread!