Name: Clam Chowder with Jalapeno and Corn
Prep time: 10 min
Cook time: 37 min
Total time: 47 min
Cuisine: American
Ingredients: 4 slices bacon (about 80 g), finely chopped; 2 tbsp olive oil + 2 minced garlic cloves - OR 2 tbsp 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 1/2 cup) green onions, chopped (dark green tops only if low-fodmap); 1 1/2 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; 1/2 tsp Kosher salt; 1/4 tsp cracked black pepper; 1/4 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 1/2 oz) canned clams + juice; Fresh chopped chives, to top (optional); Tabasco, to top (optional)

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 tbsp 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 1/2 cup) green onions, chopped (dark green tops only if low-fodmap)
1 1/2 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
1/2 tsp Kosher salt
1/4 tsp cracked black pepper
1/4 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 1/2 oz) canned clams + juice
Fresh chopped chives, to top (optional)
Tabasco, to top (optional)

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Instructions

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.
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.
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.
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.
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).
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