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)
- 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.
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