Description
A comforting twist on classic clam chowder featuring sweet potatoes and corn for a naturally sweet, hearty, and creamy soup packed with flavor.
Ingredients
Main Ingredients
- 2 cups chopped clams
- 1 large sweet potato, peeled and diced
- 1 cup corn kernels
- 1 small onion, chopped
Dairy and Liquids
- 2 tablespoons butter
- 2 cups milk
- 1 cup heavy cream
- 2 cups clam juice or broth
Thickener and Seasonings
- 2 tablespoons all-purpose flour
- Salt and black pepper to taste
Instructions
- Melt Butter: Melt butter in a large pot over medium heat, preparing the base for your chowder.
- Sauté Onion: Add the chopped onion and cook until softened and translucent, about 4-5 minutes.
- Add Flour: Stir in the flour and cook for 1 minute to form a roux, which will thicken the chowder.
- Whisk in Clam Juice: Gradually whisk in the clam juice until the mixture is smooth, ensuring no lumps remain.
- Simmer Sweet Potatoes: Add the diced sweet potatoes to the pot and simmer until tender, about 10 to 12 minutes.
- Add Corn, Milk, and Cream: Stir in the corn kernels, milk, and heavy cream to enrich the chowder.
- Cook Clams: Add the chopped clams and cook gently for 5 minutes without letting it boil to keep the dairy from curdling.
- Season and Serve: Season with salt and black pepper to taste, then serve the chowder warm for a comforting meal.
Notes
- Use fresh or frozen corn for the best texture and flavor.
- Avoid boiling after adding dairy to prevent curdling.
- Garnish with fresh herbs such as parsley or chives if desired for added color and taste.
- To make it gluten-free, substitute all-purpose flour with a gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
