Description
A comforting and flavorful clam chowder with a sweet twist from tender sweet potatoes and juicy corn kernels. This creamy soup is perfect for a hearty meal that combines the natural sweetness of vegetables with the briny taste of clams.
Ingredients
Main Ingredients
- 2 cups chopped clams
- 1 large sweet potato, peeled and diced
- 1 cup corn kernels (fresh or frozen)
- 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 if preferred)
- Salt and black pepper to taste
Instructions
- Melt Butter: Melt 2 tablespoons of butter in a large pot over medium heat to prepare for sautéing the vegetables.
- Sauté Onion: Add the chopped onion and cook until softened and translucent, about 3-4 minutes, stirring occasionally to prevent burning.
- Add Flour: Stir in 2 tablespoons of flour and cook for 1 minute to form a roux which will help thicken the chowder.
- Whisk in Clam Juice: Gradually whisk in 2 cups of clam juice until the mixture is smooth and free of lumps.
- Simmer Sweet Potatoes: Add the diced sweet potatoes and simmer gently for 10 to 12 minutes until the sweet potatoes are tender but not falling apart.
- Add Corn and Dairy: Stir in 1 cup of corn kernels, 2 cups of milk, and 1 cup of heavy cream to create the creamy base of the chowder.
- Add Clams: Add the chopped clams and cook for an additional 5 minutes. Avoid boiling at this stage to prevent curdling of the dairy.
- Season and Serve: Season with salt and black pepper to taste. Serve the chowder warm, garnished with fresh herbs if desired.
Notes
- Use fresh or frozen corn for the best texture and flavor.
- Avoid boiling the chowder after adding milk and cream to prevent curdling.
- Garnish with fresh herbs like parsley or thyme for a fresh finish.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
