Creamy Corn Clam Chowder

Creamy Corn Clam Chowder is a comforting dish that combines the natural sweetness of corn, the briny flavor of clams, and the warm earthiness of fresh thyme. This chowder is more than just a soup; it’s a delicious, hearty meal that harmonizes vibrant ingredients with creamy textures, making it an ideal choice for any occasion season.

Fresh corn takes center stage in this chowder, renowned for its vibrant flavor and adaptability. The chowder develops a smooth base that boosts creaminess without relying solely on dairy by pureeing a portion of the corn. This method highlights the corn’s inherent sweetness, achieving a delightful balance with the dish’s savory notes. Whole corn kernels remain, offering bursts of texture and flavor in each bite. Additionally, Yukon Gold potatoes add a subtle creaminess and substance to the chowder, while carrots, onion, and celery create a classic aromatic foundation that harmonizes the ingredients together.

Clams, whether fresh or canned, enhance the chowder’s flavor profile. Their brine taste balances the corn’s sweetness and introduces a touch of the sea to this otherwise vegetable-centric dish. Adding the clams at the end of the cooking process ensures they remain tender and juicy, preventing them from becoming overcooked and tough, while allowing their flavor to shine without being overshadowed by the other ingredients.

The seasoning blend used in this chowder enhances its complexity without overwhelming the primary ingredients. Paprika lends a mild smokiness, turmeric adds a golden hue and subtle earthiness, and onion and garlic powders provide a foundational depth of flavor. Chili powder introduces a gentle warmth, while fresh thyme ties everything together with its herbaceous, slightly floral notes. Adding the thyme toward the end ensures its fresh flavor remains vibrant, contrasting beautifully with the creamy base.

SUGGESTED RECIPE: Roasted Cauliflower and Corn Chowder

Also added during the final stages of cooking, Parmesan cheese melts into the broth, creating a subtle nuttiness and umami richness that elevates the overall flavor profile. This unexpected addition sets this chowder apart from traditional recipes, providing a sophisticated edge to this homemade seafood chowder recipe.

Creamy Corn Clam Chowder transcends mere sustenance; it offers a delightful experience. The mix of sweet, savory, and creamy flavors makes it an adaptable dish. It complements crusty bread or a fresh green salad, providing a comforting yet sophisticated meal experience. Whether you’re a seasoned chowder lover or a big corn fan, this recipe will surely impress. Its thoughtful blend of ingredients, textures, and flavors highlights the best of seasonal produce and timeless culinary techniques, making it a standout addition to any recipe collection.

Creamy Corn Clam Chowder

Recipe by Kyle Taylor

5.0 from 1 vote

Course: MainsCuisine: New AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

45

minutes

Total time

1

hour 

Creamy 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.