• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
    • Appetizers & Bites
    • Mains
    • Sides
    • Salads & Dressings
    • Pizza
    • Soups & Stews
    • Breakfast & Brunch
    • Desserts
    • Drinks & Libations
    • Breads, Butters, and Jams
    • Sourdough
    • Sauces & Savory Condiments
    • tips & tricks
    • Harry Potter
    • Recipe Index
  • Adventures
  • Reads
  • Shop
    • Kitchen Tools
    • Pantry Staples
  • About
    • Contact
    • Privacy Policy
    • Disclosure Policy

Whip & Wander

menu icon
go to homepage
  • Recipes
  • About
  • Newsletter
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Recipes
    • About
    • Newsletter
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Whip & Wander » Recipes » soups & stews

    Published: Apr 13, 2021 by Jenni · This post may contain affiliate links.

    Clam Chowder with Jalapeno and Corn

    This page may contain affiliate links. Please see my full disclosure policy for details.
    Jump to Recipe·Print Recipe
    a white bowl filled with Clam Chowder with Jalapenos and Corn on top of a white cloth lined wooden surface with two slices of sourdough bread and the remaining loaf of bread to the left of the bowl
    a spoon and a piece of bread resting in a dish of Clam Chowder with Jalapenos and Corn on a wooden table
    a wooden table with two white bowls filled with Clam Chowder with Jalapenos and Corn on top of a white gauzy cloth with two pieces of bread also resting near the bowls
    a piece of sourdough bread resting in a bowl of Clam Chowder with Jalapenos and Corn on a white gauzy cloth on a wooden surface
    a white dish filled with Clam Chowder with Jalapenos and Corn on a wooden surface with bread and a white cloth near the bowl
    white dishes filled with clam chowder next to a dutch oven filled with clam chowder and a metal ladle
    two white bowls filled with clam chowder on a white cloth next to a large white dutch oven that also contains clam chowder
    a white dutch oven filled with Clam Chowder with Jalapenos and Corn and a metal ladle spooning the chowder so you can see the ingredients better
    a metal soup ladle spooning clam chowder out of a large dutch oven resting on a gauzy white cloth
    bowls of Clam Chowder with Jalapenos and Corn resting on a white cloth next to a dutch oven filled with chowder, bread to the left of the bowls, and two spoons resting between the bowls

    Clam Chowder with Jalapenos and Corn in a white bowl on a wooden surface with a white cloth underneath and a loaf of bread and two slices of bread on the left of the bowl

    A classic chowder with a sweet, smoky, and spicy kick

    It might just be a Pacific Northwest thing -- because our beaches tend to be a little on the chilly side even in the summer months -- but there's just something about a sunny day at the beach and a bowl of clam chowder that go together so well. This Clam Chowder with Jalapeno and Corn starts with the classic New England-style chowder trappings of potatoes, clams, and bacon in a creamy white soup base, but gets a sweet, smoky, and spicy kick from jalapenos and fire-roasted corn. This chowder is tremendous on cold days, but owing to its fairly brothy body, it carries well all the way through the warmer months without feeling too heavy.

    Is this chowder thick or thin?

    Though it has a creamy base, this chowder is not the 'so thick you can stand a spoon up in it' variety that's traditionally thickened with a flour roux. I personally prefer a chowder that is creamy and brothy, so you'll only find a small slurry of cornstarch to lightly thicken rather than a thick flour roux.

    a metal soup ladle spooning clam chowder out of a dutch oven

    a soup ladle spooning soup out of a white dutch oven resting on a wooden surface

    What kind of clams should I use?

    I prefer to use canned clams for this particular chowder because they're super easy to source year-round, cook quickly, and I don't have to worry about deshelling anything. Canned clams are often Atlantic surf clams, though you may be able to find other varieties. However, if you live in an area where fresh clams are accessible you can feel free to use them instead (though you'll want to note that the cooking method and time will vary depending on what type of fresh clam you use). Some of the most common varieties of fresh clams that you might come across are:

    • Manilla clams - This clam originated in Japan, but was introduced to Washington state 1920s.  Often referred to on the west coast as a "steamer clam," you can often find these clams from British Columbia down to Northern California. They are small and sweet and are often served in their shell. If you prefer your clam chowder on the thin and brothy side, these are a good option to consider.
    • Quahogs - Often referred to as a "chowder clam," for their common use in clam chowder, quahogs are a hard-shelled clam common on the east coast that comes in a variety of sizes. From small to large they are: counternecks, littlenecks, topnecks, cherrystones, and quahogs (which is both the name of the type of clam and often a reference to the largest of the bunch).
    • Razor clams - You can find different varieties of razor clams on both the west and east coast. Those on the east coast are thinner and more delicate than their west coast counterpart, but both will work for a chowder.

    What should I serve with this Clam Chowder with Jalapeno and Corn?

    I love serving this creamy chowder recipe with a side of cornbread. This Brown Butter Buttermilk Skillet Cornbread is my favorite! You can also pair it with a classic biscuit to soak up all that brothy goodness; These Grain-Free Biscuits are a great option. If you're more of a traditionalist, a crusty sourdough boule or baguette is also a tasty option.

    a white dutch oven resting next to two white bowls filled with clam chowder on top of a white cloth on a wooden surface, two spoons resting between the bowls and slices of bread to the left

    white bowls filled with Clam Chowder with Jalapenos and Corn next to a dutch oven filled with the same chowder

    What tools do I need to make this recipe?

    • A cutting board
    • A chef's knife
    • A kitchen scale - OR - Measuring cups (for less precise measurements)
    • Measuring spoons
    • A large soup pot or dutch oven
    • A wooden spatula or spoon
    • A paper-towel-lined plate (to reserve the cooked bacon)
    • A small bowl (or measuring cup) + a fork or small whisk (to mix the slurry)

    Are you looking to upgrade to your cooking tools or replenish your pantry? Check out my kitchen tools shop page and pantry staples shop page to find my must-have kitchen tools, pantry items, and other Whip & Wander favorites.

    two white bowls filled with Clam Chowder with Jalapenos and Corn resting on a white cloth next to a white dutch oven filled with chowder

    a white bowl filled with Clam Chowder with Jalapenos and Corn and topped with fresh chives and a piece of sourdough bread

    LOOKING FOR MORE DINNER INSPIRATION?

    Love this Clam Chowder recipe? Here are some additional chowders, soups, and stews that you might enjoy!

    • Roasted Poblano Corn Chowder
    • Cioppino (Fisherman's Stew)
    • Cauliflower Chowder with White Cheddar and Bacon
    • Roasted Broccoli Cauliflower Soup
    • French Lentil Soup
    • Chunky Tomato Basil Soup

    a spoon resting n a white bowl filled with Clam Chowder with Jalapenos and Corn on a white cloth lined wooden surface

    A note for special diets

    This Clam Chowder with Jalapeno and Corn is friendly for gluten-free diets and can easily be made friendly for lactose-free diets by utilizing a lactose-free half & half. This soup can be made friendly for low-fodmap diets by utilizing garlic-infused olive oil rather than fresh garlic, limiting the green onions to the dark tops only, and limiting the amount of celery used per serving. The amount of corn used in this recipe is considered low-fodmap according to Monash based on the suggested individual serving size.

    two white bowls filled with Clam Chowder with Jalapenos and Corn resting on a white cloth lined wooden surface with two slices of bread resting on the cloth

    a white bowl with Clam Chowder with Jalapenos and Corn, a spoon, and a piece of bread resting on a wooden surface

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Clam Chowder with Jalapenos and Corn in a white bowl on a wooden surface with a white cloth underneath and a loaf of bread and two slices of bread on the left of the bowl

    Clam Chowder with Jalapeno and Corn

    ★★★★★ 5 from 1 reviews
    • Author: Whip & Wander
    • Prep Time: 10 minutes
    • Cook Time: 37 minutes
    • Total Time: 47 minutes
    • Yield: 4 servings 1x
    • Category: Soups & Stews
    • Method: Stovetop
    • Cuisine: American
    • Diet: Gluten Free
    Print Recipe
    Pin Recipe

    Description

    This Clam Chowder with Jalapeno and Corn starts with a creamy New England-style base but gets a spicy kick from jalapenos and fire-roasted corn.


    Ingredients

    Scale
    • 4 slices bacon (about 80 g), finely chopped
    • 2 tbsp olive oil + 2 minced garlic cloves - OR 2 tablespoon garlic-infused olive oil (if low-fodmap)
    • 2 celery stalks, chopped (about 100 g) (limit if low-fodmap)
    • 1 large jalapeno, seeded and chopped (about 45 g)
    • 34 g (about ½ cup) green onions, chopped (dark green tops only if low-fodmap)
    • 1 ½ lbs Yukon Gold Potatoes, chopped into generous dices
    • 16 oz (about 2 cups) chicken broth
    • 16 oz (about 2 cups) half & half (lactose-free if low-fodmap)
    • 8 oz (about 1 cup) clam juice
    • 1 tsp dried thyme
    • 1 tsp dried parsley
    • 1 tsp dried chives
    • ½ tsp Kosher salt
    • ¼ tsp cracked black pepper
    • ¼ tsp dried cayenne pepper
    • 1 dried bay leaf
    • 150 g (about 1 cup) frozen fire-roasted corn (may sub for frozen sweet corn)
    • 1 tbsp cornstarch + 2 tbsp cold water slurry
    • 2 (6 ½ oz) canned clams + juice
    • Fresh chopped chives, to top (optional)
    • Tabasco, to top (optional)

    Instructions

    1. Heat a large soup pot or dutch oven over medium-high heat. Add bacon and cook, stirring occasionally until brown and crisp, about 8 minutes, then transfer to a paper-towel-lined plate reserving residual bacon fat in the pot.
    2. Add olive oil and minced garlic (or garlic-infused olive oil) to the pot. Add celery, jalapeno, and green onions and saute for about 2 minutes, stirring frequently.
    3. Add potatoes, broth, half & half, and clam juice to the pot and stir to combine. Season with thyme, parsley, chives, salt, pepper, and cayenne, stirring to combine. Bring mixture to a boil, then lower heat to medium to maintain a simmer. Cook until the potatoes are nearly fork-tender, about 10-12 minutes. Then add the corn and stir to combine, simmering for an additional 5 minutes.
    4. Stir the cornstarch and cold water together in a small bowl, whisking with a fork or small whisk until fully dissolved. Add the slurry to the pot, stirring to combine. Simmer for an additional 5 minutes to thicken.
    5. Add the reserved bacon and the canned clams and their juice to the pot and allow to simmer for about 2 minutes or until heated through (You do not want to overcook the clams or they will become very chewy).
    6. Taste for salt and adjust as needed. Remove from heat and carefully remove the bay leaf and discard it. Serve warm with an optional sprinkle of fresh chopped chives and a splash of tabasco on top, if desired.

    Notes

    Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.


    Nutrition

    • Serving Size: 1 serving
    • Calories: 587
    • Sugar: 9 g
    • Sodium: 1197 mg
    • Fat: 30 g
    • Saturated Fat: 11 g
    • Carbohydrates: 28 g
    • Fiber: 2 g
    • Protein: 30 g
    • Cholesterol: 106 mg

    Keywords: clam chowder, jalapeno, corn

    Did you make this recipe?

    Tag @whipandwander on Instagram and hashtag it #whipandwander

    Related

    « Spinach Artichoke Pizza
    Tuna Nicoise Salad (Salade Niçoise) »

    Reader Interactions

    Comments

    1. Alexandra says

      November 03, 2021 at 1:38 pm

      late to the party leaving a review here, but this soup is SO, SO good and easy to put together. the flavors are perfect together. made a big batch to drop off to family now that the weather is cold and everyone has been texting how much they enjoy it. even my toddler is dipping his bread in! do yourself a favor and make a batch for all of the cozy vibes!

      ★★★★★

      Reply
      • Whip & Wander says

        November 23, 2021 at 10:48 am

        I'm so glad to hear that you and your family enjoyed this recipe!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Pleased to meet you, I’m Jenni!

    Welcome to my little slice of the web where I share recipes for food, travel, books, and life!

    More about me →

    Get Inspired with Our Delicious Easter Recipes

    • Roasted Greek Potatoes with Whipped Feta
    • Deviled Eggs with Smoked Chorizo
    • Sourdough Discard Carrot Cake with Brown Butter Cream Cheese Frosting
    • Eggs Benedict Pizza

    Fresh Spring Dinner ideas

    • French Tuna Sandwich (Pan Bagnat)
    • Strawberry Poppy Seed Chicken Salad
    • Smoked Salmon Pasta Salad
    • Shaved Fennel, White Bean, and Arugula Salad with Tuna

    Popular Recipes

    • Pressure Cooker Artichokes
    • Pasta with Olive Tapenade
    • Brown Butter Buttermilk Skillet Cornbread
    • Easy Same-Day Pizza Dough

    New on the blog!

    • Twice-Baked Colcannon Potatoes
    • Roasted Brussels Sprouts with Fish Sauce and Citrus
    • Buttermilk Bran Muffins
    • Chicken Thighs in Orange Dijon Herb Sauce

    Footer

    ↑ back to top

    Recipes

    • Appetizers
    • Mains
    • Sides
    • Brunch
    • Desserts
    • Pizza
    • Harry Potter
    • Sourdough

    Whip & Wander

    Copyright © 2022 Whip & Wander. All Rights Reserved.

    Privacy Policy / Disclosures

    As an Amazon Associate I earn from qualifying purchases.

    More to consume

    • About
    • Contact
    • Newsletter
    • Shop Tools
    • Shop Pantry
    472 shares
    • 210
    472 shares
    • 210