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Spicy Clam Chowder with Corn

This simple Spicy Clam Chowder with Corn is a New England style clam chowder with an extra little kick from jalapeños. A summer classic with a couple twists!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Entree
Cuisine: American
Keyword: Chowder Recipes, New England Clam Chowder
Servings: 5 servings
Author: Sues

Ingredients

  • 5 slices thick-cut bacon
  • 1 small onion, diced
  • 1/4 cup finely chopped jalapeño pepper, plus sliced jalapeño for topping chowder, if desired
  • 2 Tbsp flour
  • 3/4 lb. potatoes, cut into 1-inch pieces (I used a mixture of red, yellow, and purple)
  • 8 oz. bottled clam juice
  • 1/2 tsp black pepper
  • 1/4 tsp dried thyme
  • 2 cups cream
  • 1 1/2 tsp tabasco
  • 3/4 lbs. fresh chopped clams
  • 1 1/2 cups fresh corn kernels
  • Salt, to taste

Instructions

  • Cook bacon in a large saucepan or dutch oven over low heat until crispy. Remove with a slotted spoon, leaving bacon grease in pan.
  • Add onion and jalapeño pepper to pan and sauté for about 6 minutes to soften.
  • Mix flour in and cook for 1 minute.
  • Add potatoes, clam juice, pepper, and thyme bring to a light boil. Cook for about 12 minutes to soften potatoes.
  • Pour cream into saucepan and cook over medium heat until chowder is just about to come to a boil.
  • Stir in tabasco sauce, clams, and corn. Add salt to taste.
  • Serve in bowls and top with crumbled bacon and additional sliced jalapeño and corn, if desired.