Description
A comforting twist on classic clam chowder featuring sweet potatoes and corn for a naturally sweet, hearty, and creamy soup packed with flavor. This rich and creamy chowder combines the earthiness of sweet potatoes with the sweetness of corn and the briny taste of clams to create a delicious and satisfying meal.
Ingredients
Main Ingredients
- 2 cups chopped clams
- 1 large sweet potato, peeled and diced
- 1 cup corn kernels (fresh or frozen)
- 1 small onion, chopped
Dairy and Liquids
- 2 tablespoons butter
- 2 cups milk
- 1 cup heavy cream
- 2 cups clam juice or broth
Thickening and Seasoning
- 2 tablespoons all-purpose flour (or gluten-free flour for gluten-free option)
- Salt and black pepper to taste
Instructions
- Melt Butter: Melt the butter in a large pot over medium heat, allowing it to fully liquefy and start to sizzle slightly.
- Sauté Onion: Add the chopped onion to the pot and cook, stirring frequently, until the onion becomes soft and translucent, about 3-5 minutes.
- Add Flour: Stir in the flour and cook for about 1 minute, stirring constantly, to form a roux that will help thicken the chowder.
- Add Clam Juice: Gradually whisk in the clam juice or broth, stirring continuously to ensure the mixture is smooth and free of lumps.
- Cook Sweet Potatoes: Add the diced sweet potatoes to the pot and simmer gently until they are tender, approximately 10 to 12 minutes, stirring occasionally.
- Add Corn, Milk, and Cream: Stir in the corn kernels, milk, and heavy cream, mixing well to combine all ingredients evenly.
- Add Clams: Fold in the chopped clams and cook for an additional 5 minutes without bringing the chowder to a boil to prevent overcooking the clams and curdling the dairy.
- Season and Serve: Season the chowder with salt and black pepper to taste, then serve warm. Optionally, garnish with fresh herbs like parsley or chives.
Notes
- Use fresh or frozen corn for best texture and flavor.
- Avoid boiling the chowder after adding dairy to prevent curdling and maintain smooth creaminess.
- Garnish with fresh herbs such as parsley or chives for an added burst of flavor and color.
- To make the recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
