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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

  • 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


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.


  • 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)


  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.


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.


  • 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