Chipotle Clam Chowder Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Soup
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://kitchenwithkai.com/chipotle-clam-chowder-recipe/
