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Sweet Corn New England Clam Chowder

A hearty and creamy twist on the classic New England clam chowder, featuring fresh sweet summer corn, tender clams, diced potatoes, and a rich, smoky bacon garnish. Perfect for transitioning from summer into fall.

Prep 20 min Cook 40 min Total 60 min Level Intermediate

Serves 6

Ingredients

Base & Aromatics

6 slices Thick-cut bacon — Chopped into 1/2-inch pieces
4 tablespoons Unsalted butter
1 large Yellow onion — Finely diced
2 stalks Celery — Finely diced
2 cloves Garlic — Minced
2 ears Fresh sweet corn — Kernels sliced off the cob (about 1.5 cups)

Roux & Broth

0.25 cup All-purpose flour
2.5 cups Clam juice — Use reserved juice from canned clams plus bottled clam juice to equal 2.5 cups
1 cup Chicken or vegetable broth — Low sodium

Soup Body

1.5 pounds Russet or Yukon Gold potatoes — Peeled and diced into 1/2-inch cubes
1 teaspoon Fresh thyme — Chopped (or 1/2 tsp dried)
1 leaf Bay leaf
1.5 cups Whole milk — Room temperature
0.5 cup Heavy cream — Room temperature
3 cans Chopped clams — 6.5 oz each, drained (reserve juice for broth step)
1 teaspoon Salt — To taste
0.5 teaspoon Black pepper — Freshly cracked, to taste
2 tablespoons Fresh chives or parsley (optional) — Chopped, for garnish

Instructions

Place a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped bacon and cook until crispy and the fat has rendered, about 6-8 minutes. Use a slotted spoon to transfer the crispy bacon to a paper towel-lined plate. Leave the bacon fat in the pot.
~8 min
Cooking the bacon slowly ensures maximum fat rendering, which adds a deep, smoky base to the chowder.
Add the butter to the pot with the bacon fat. Once melted, add the diced onions and celery. Sauté until the vegetables are softened and translucent, about 5 minutes. Stir in the garlic and fresh corn kernels, cooking for 1 minute until fragrant.
~6 min
Sprinkle the flour evenly over the vegetable mixture to create a roux. Stir constantly and cook for 1 to 2 minutes to cook off the raw flour taste.
~2 min
The mixture will be very thick and paste-like; do not let it brown.
Gradually whisk in the clam juice and chicken broth, scraping the bottom of the pot to release any browned bits. Continue whisking until the liquid is smooth and slightly thickened.
~3 min
Add the liquid in small splashes at first to prevent lumps from forming.
Add the diced potatoes, thyme, and bay leaf. Bring the mixture to a gentle boil, then reduce the heat to medium-low, cover, and simmer for 15-20 minutes, or until the potatoes are fork-tender.
~18 min
Check and stir occasionally to ensure the bottom isn't scorching.
Once the potatoes are tender, stir in the whole milk, heavy cream, and chopped clams. Gently heat through for 3-5 minutes, but do not let the soup boil, as the dairy can curdle and the clams will become tough.
~5 min
Warming your milk and cream slightly before adding them helps prevent curdling.
Remove and discard the bay leaf. Taste the chowder and season with salt and black pepper as needed. Ladle into warm bowls and garnish with the reserved crispy bacon and fresh herbs.
~2 min
Clams and their juice can be quite salty, so taste before adding additional salt.

Nutrition

460

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

850

Sodium (mg)

Cholesterol (mg)

Equipment

Dutch oven or large heavy-bottomed pot
Cutting board
Chef's knife
Wooden spoon
Whisk

Tips & Storage

For an even thicker chowder, mash a few of the tender potato pieces against the side of the pot with a wooden spoon before adding the milk and cream.
If fresh sweet corn isn't available, high-quality frozen corn works as a great substitute. Just thaw and pat dry before adding.
Serve with traditional oyster crackers or a slice of crusty sourdough bread.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to prevent the dairy from separating. Do not freeze, as the potatoes will become mealy and the cream base may split.