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
Servings: 5 servings
- 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
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.