Ingredients
Seafood and Vegetables
- 2 cups chopped clams
- 1 large sweet potato, peeled and diced
- 1 cup corn kernels
- 1 small onion, chopped
Dairy and Liquids
- 2 tablespoons butter
- 2 cups milk
- 1 cup heavy cream
- 2 cups clam juice or broth
Other
- 2 tablespoons all-purpose flour (or gluten-free flour for gluten-free option)
- Salt and black pepper to taste
Instructions
- Prepare the base: Melt butter in a large pot over medium heat to create a flavorful fat base for the chowder.
- Sauté onions: Add the chopped onion and cook until softened, about 4-5 minutes, releasing sweetness and aroma into the fat.
- Add flour: Stir in the flour and cook for 1 minute to cook off the raw taste and help thicken the chowder.
- Incorporate clam juice: Gradually whisk in the clam juice or broth until smooth to form the liquid base of the chowder, ensuring no lumps remain.
- Cook sweet potatoes: Add diced sweet potatoes to the pot and simmer for 10-12 minutes until they are tender, enriching the broth with natural sweetness and body.
- Add dairy and corn: Stir in the corn kernels, milk, and heavy cream, gently combining to create a creamy texture.
- Cook clams: Add the chopped clams and cook for 5 minutes without boiling to avoid toughening the seafood and curdling the dairy.
- Season and serve: Season the chowder with salt and black pepper to taste, then serve warm for a comforting meal.
Notes
- Use fresh or frozen corn for the best texture and sweetness.
- Avoid boiling the chowder after adding dairy to prevent curdling and maintain smoothness.
- Garnish with fresh herbs like parsley or chives to brighten the flavor if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
