Discover this perfect blend of sweet corn and briny clams in a velvety, herb-infused broth. This hearty seafood chowder recipe brings together the best of summer corn and oceanic flavors for a comforting meal any time of year.
Why This Corn and Clam Chowder Recipe Works
This Creamy Corn Clam Chowder transforms classic seafood chowder by highlighting the natural sweetness of corn alongside traditional clams. Unlike standard New England or Manhattan clam chowders, this recipe celebrates corn as a co-star rather than just another vegetable in the mix.
What makes this seafood corn chowder special is its innovative technique of pureeing a portion of the corn kernels to create a naturally sweet, creamy base without relying heavily on dairy. This method produces a lighter yet still satisfying chowder with layers of texture and flavor in every spoonful.
The Secret to Perfect Corn Chowder with Clams
The foundation of this exceptional chowder begins with fresh corn, though frozen corn kernels work wonderfully when fresh isn’t available. The key technique involves:
- Removing kernels from several ears of corn
- Pureeing a portion of the kernels to release their natural starches
- Reserving whole kernels for textural contrast
- Using the corn cobs to infuse the broth with additional sweetness (optional)
This corn-forward approach creates a naturally thickened base that allows both the corn’s sweetness and the clams’ brininess to shine without being overwhelmed by heavy cream.
How to Select and Prepare Clams for Chowder
While fresh clams provide exceptional flavor, canned clams offer convenience without sacrificing quality in this corn clam chowder recipe. If using fresh clams:
- Choose ones with tightly closed shells or that close when tapped
- Scrub thoroughly under cold water to remove any sand or grit
- Steam separately just until they open
- Remove from shells and chop if large
- Reserve the clam broth to enhance the chowder’s flavor
For canned clams, drain and reserve the liquid to incorporate into your soup base for an extra boost of oceanic flavor.
Building Layers of Flavor in Seafood Corn Chowder
What distinguishes this homemade corn chowder from basic recipes is its thoughtful layering of complementary flavors:
- Mirepoix base: The classic combination of sautéed onions, carrots, and celery creates an aromatic foundation
- Yukon Gold potatoes: These creamy, buttery potatoes break down partially during cooking, adding natural thickening and richness
- Balanced seasoning blend: Paprika provides subtle smokiness, turmeric adds golden color and earthy notes, while garlic and onion powders create depth
- Fresh thyme: Added toward the end of cooking to maintain its vibrant, herbaceous quality
- Unexpected umami: Parmesan cheese melts into the broth, creating a nutty richness that elevates the entire dish
Each ingredient serves a purpose in creating a chowder that tastes complex and well-developed without requiring hours of simmering.
Perfect Pairings for Corn and Clam Chowder
This versatile chowder works beautifully as:
- A hearty lunch with crusty sourdough bread or oyster crackers
- A dinner starter before a seafood main course
- The centerpiece of a casual meal alongside a simple green salad
- A comforting one-pot dinner on cooler evenings
For an extra special touch, garnish each bowl with fresh corn kernels, a sprinkle of crispy bacon bits, additional fresh thyme leaves, or a light dusting of smoked paprika.
Make-Ahead and Storage Tips
This corn clam chowder actually improves after a day in the refrigerator as the flavors meld and develop. For best results:
- Store in an airtight container for up to 3 days in the refrigerator
- Reheat gently on the stovetop, stirring occasionally
- Add a splash of stock or cream if the chowder has thickened too much
- Freeze without the dairy elements for up to 3 months, then add cream when reheating
Why Corn and Clams Make the Perfect Pairing
The natural affinity between corn and seafood has been celebrated in coastal cuisines around the world. Sweet corn’s sugars balance perfectly with the slight saltiness of clams, creating a harmonious flavor combination that’s greater than the sum of its parts.
This Creamy Corn Clam Chowder honors this classic pairing while updating it with modern techniques and thoughtful seasoning. The result is a chowder that feels both familiar and fresh—comforting enough for family dinners yet sophisticated enough for entertaining.
Whether you’re looking for a new way to enjoy summer’s corn bounty or craving a satisfying seafood soup during cooler months, this recipe delivers exceptional flavor while being surprisingly straightforward to prepare.
Creamy Corn Clam Chowder
4
servings15
minutes45
minutes1
hourCreamy Corn Clam Chowder is a comforting dish that combines the natural sweetness of corn with the briny richness of clams, all brought together in a velvety, herb-infused broth. Enhanced with fresh thyme and a touch of Parmesan, this hearty chowder is perfect for cozy dinners or special occasions.
Ingredients
2 tablespoons unsalted butter
1 medium onion, diced
2 stalks of celery, diced
2 medium carrots, diced
4 cloves of garlic, minced
2 tablespoons all-purpose flour
4 cups vegetable broth
4 cups corn kernels, divided
2 small Yukon gold potatoes, diced
1/2 cup heavy cream
1/2 cup whole milk
2 cups clams, fresh or canned and drained
1/2 cup Parmesan cheese, grated
1 tablespoon fresh thyme
1 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
to taste, salt and ground black pepper
for garnish, grated Parmesan cheese
for garnish, fresh thyme
Directions
- Sauté the Aromatics:
Melt the butter in a large pot or Dutch oven over medium heat. Add the diced onion, celery, and carrots, and sauté for 5-7 minutes until softened. Add the minced garlic and cook for another 1-2 minutes, until fragrant. - Create the Base:
Sprinkle the flour over the sautéed vegetables and stir well to coat evenly. Cook for 1-2 minutes to remove the raw taste of the flour, but be careful not to let it burn. Gradually pour in the vegetable broth while stirring to avoid lumps. Bring the mixture to a gentle simmer. - Puree the Corn:
Remove 1 cup of the vegetable broth mixture and combine it with 2 cups of corn kernels in a blender. Blend thoroughly until smooth, then return the corn puree to the pot. Stir well until fully incorporated, creating a creamy and flavorful base for the chowder. - Cook the Corn and Potatoes:
Add the diced potatoes, remaining corn kernels, paprika, turmeric, onion powder, garlic powder, chili powder, and fresh thyme. Stir well, then bring to a simmer and cook for 20 minutes until the potatoes are tender. - Finish the Chowder:
Reduce the heat to low. Stir in the clams, heavy cream, whole milk, Parmesan cheese, and fresh thyme, reserving some for garnish. Simmer gently for 7-8 minutes to allow the clams to cook and the flavors to meld. Avoid boiling to maintain the proper texture. Adjust the seasoning with salt and ground black pepper to taste. - Garnish and Serve:
Ladle the chowder into bowls. Garnish with fresh thyme or a sprinkle of grated Parmesan cheese. Serve warm with crusty bread for a comforting, hearty meal.
SUGGESTED RECIPE: Don Katsu Pork Udon Noodle Soup
After enjoying a bowl of Creamy Corn Clam Chowder, keep the comfort going with our Don Katsu Pork Udon Noodle Soup, a hearty, savory broth with crispy pork cutlet, chewy udon noodles, and fresh toppings that hit all the right notes.
