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!
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Makes: 5 servings
Ingredients
- 5 slices thick-cut bacon
- 1 small onion, diced
- ¼ cup finely chopped jalapeño pepper, plus sliced jalapeño for topping chowder, if desired
- 2 Tbsp flour
- ¾ lb. potatoes, cut into 1-inch pieces (I used a mixture of red, yellow, and purple)
- 8 oz. bottled clam juice
- ½ tsp black pepper
- ¼ tsp dried thyme
- 2 cups cream
- 1 ½ tsp tabasco
- ¾ lbs. fresh chopped clams
- 1 ½ 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.
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