Chipotle Clam Chowder Recipe

Introduction

Chipotle Clam Chowder is a smoky twist on a classic comfort soup, blending tender clams with spicy chipotle peppers and creamy potatoes. This hearty chowder is perfect for cozy evenings and offers a delightful balance of rich flavors and a little heat.

Ingredients

• 8 oz raw bacon
• 1 cup diced carrot
• 1 cup diced celery
• 1 cup diced onion
• 4 tbsp Wesson Canola Oil
• 4 tbsp all-purpose flour
• 8 cups water
• 10 oz canned clams with juice
• 2 cups diced potatoes
• 1 cup frozen corn
• 3 tbsp minced canned chipotle peppers in Adobo sauce
• 1 cup heavy cream
• 2 tsp kosher salt
• 1/2 tsp ground black pepper
• 2 tbsp chopped fresh parsley
• Oyster crackers to garnish (optional)

Instructions

1. Step 1: Preheat the oven to 350°F. Arrange the bacon on a parchment or foil-lined baking sheet and bake for 15-20 minutes until crisp. Transfer bacon to paper towels to drain and cool, then break into large pieces and set aside.
2. Step 2: In a large pot or Dutch oven, heat 3 tbsp of Wesson Canola Oil over medium heat. Add diced carrot, celery, onion, and kosher salt. Cook for 8-10 minutes until onions are translucent and vegetables are softened.
3. Step 3: Add flour and stir constantly for about 30 seconds to form a roux. Slowly pour in half the water while stirring to avoid lumps. Once the mixture thickens and bubbles, add the remaining water and bring to a simmer.
4. Step 4: Stir in clam juice from the canned clams, diced potatoes, and frozen corn. Simmer gently for about 20 minutes until potatoes are tender, stirring occasionally.
5. Step 5: Add heavy cream, canned clams with their juice, minced chipotle peppers, and chopped parsley. Simmer for 1-2 minutes. If the chowder is too thick, add more water to reach desired consistency.
6. Step 6: Taste and adjust seasoning with extra salt or chipotle as desired. Serve the chowder in bowls, topped with reserved bacon pieces and oyster crackers if using.

Tips & Variations

• Use smoked paprika if you want to add smoky flavor without extra heat.
• Substitute half-and-half for heavy cream for a lighter chowder.
• For extra depth, sauté a minced garlic clove with the vegetables.
• Add a splash of white wine when cooking the vegetables for more complexity.
• Swap oyster crackers with crusty bread for dipping.

Storage

Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent scorching. If the chowder thickens after refrigeration, add a splash of water or cream when reheating to loosen the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh clams instead of canned?

Yes, fresh clams can be used. Steam them until they open, chop the meat, and reserve the clam juice to replace the canned juice. This will enhance freshness but requires extra prep time.

Is there a substitute for chipotle peppers in Adobo sauce?

If you don’t have chipotle peppers, smoked paprika or a small amount of chili powder can add mild smoky heat. Adjust the quantity according to your spice preference.

Chipotle Clam Chowder Recipe

Print Recipe

★★★★★

4.8 from 617 reviews

This Chipotle Clam Chowder is a smoky, creamy, and hearty soup featuring tender clams, smoky bacon, and a touch of spicy chipotle peppers. Perfectly balanced with diced potatoes and sweet corn, this chowder is a comforting meal that combines rich flavors with a hint of heat, making it a delicious twist on classic clam chowder.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Soup
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Meat and Seafood

• 8 oz raw bacon
• 10 oz canned clams with juice

Vegetables

• 1 cup diced carrot
• 1 cup diced celery
• 1 cup diced onion
• 2 cups diced potatoes
• 1 cup frozen corn
• 2 tbsp fresh parsley, chopped

Other Ingredients

• 4 tbsp Wesson Canola Oil
• 4 tbsp all-purpose flour
• 8 cups water
• 3 tbsp minced canned chipotle peppers in Adobo sauce
• 1 cup heavy cream
• 2 tsp kosher salt
• 1/2 tsp ground black pepper

Garnish

• Oyster crackers (optional)

Instructions

1. Bake the Bacon: Preheat the oven to 350°F. Arrange the bacon on a parchment or foil-lined baking sheet and bake for 15-20 minutes until crisp. Transfer the bacon to paper towel-lined plates to drain and cool, then break into large pieces and set aside.
2. Prepare the Soup Base: In a large pot or Dutch oven, heat 3 tbsp of Wesson Canola Oil over medium heat. Add diced carrot, celery, onion, and 2 tsp kosher salt. Cook until onions are translucent and vegetables soften, about 8-10 minutes.
3. Make the Roux: Add 4 tbsp all-purpose flour to the vegetables and cook, stirring constantly for about 30 seconds to form a roux. Slowly stir in half of the 8 cups water to prevent lumps. Once the mixture thickens and bubbles, add the remaining water and bring to a simmer.
4. Add Main Ingredients and Simmer: Stir in the clam juice from the canned clams, diced potatoes, and frozen corn. Simmer gently for about 20 minutes, stirring occasionally, until the potatoes are tender.
5. Finish the Chowder: Stir in the heavy cream, canned clams with any remaining juice, minced chipotle peppers, and chopped parsley. Simmer for 1-2 minutes. Adjust consistency by adding more water if too thick.
6. Season and Serve: Taste and adjust seasoning with additional salt or chipotle peppers as desired. Divide chowder into bowls, top each with reserved bacon pieces and optional oyster crackers, then serve hot.

Notes

• Baking bacon in the oven ensures even cooking and less mess than frying.
• Adjust the amount of chipotle peppers according to your preferred spice level.
• Use low-sodium canned clams if watching salt intake and adjust added salt accordingly.
• This chowder can be made ahead and reheated gently on stovetop.
• For a thicker chowder, reduce the amount of water or simmer longer.

Keywords: Chipotle Clam Chowder, clam chowder, smoky soup, chipotle peppers, bacon chowder, creamy clam soup