Description
A comforting twist on classic clam chowder featuring sweet potatoes and corn for a naturally sweet, hearty, and creamy soup packed with flavor.
Ingredients
Clam Chowder Ingredients
- 2 cups chopped clams
- 1 large sweet potato, peeled and diced
- 1 cup corn kernels
- 1 small onion, chopped
- 2 tablespoons butter
- 2 cups milk
- 1 cup heavy cream
- 2 cups clam juice or broth
- 2 tablespoons all-purpose flour (or gluten-free flour for gluten-free option)
- Salt and black pepper to taste
Instructions
- Melt Butter: Melt butter in a large pot over medium heat, preparing the base for the chowder.
- Cook Onion: Add the chopped onion and cook until softened, about 4-5 minutes, to release its sweetness and flavor.
- Add Flour: Stir in the flour and cook for 1 minute to create a roux that will thicken the chowder.
- Whisk in Clam Juice: Gradually whisk in clam juice until the mixture is smooth and free of lumps.
- Simmer Sweet Potatoes: Add the peeled and diced sweet potatoes and simmer until tender, about 10–12 minutes, allowing them to cook through and infuse the broth.
- Add Corn, Milk, and Cream: Stir in the corn kernels, milk, and heavy cream to enrich the chowder with creaminess and natural sweetness.
- Add Clams: Add the chopped clams and cook for 5 minutes without boiling to gently heat the clams without curdling the dairy.
- Season and Serve: Season with salt and black pepper to taste and serve warm, optionally garnished with fresh herbs.
Notes
- Use fresh or frozen corn for the best texture and flavor.
- Avoid boiling the chowder after adding dairy to prevent curdling and maintain a smooth texture.
- Garnish with fresh herbs such as parsley or chives for added color and flavor if desired.
- For a gluten-free version, substitute all-purpose flour with gluten-free flour.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
