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
Seafood
- 2 cups chopped clams
Vegetables
- 1 large sweet potato, peeled and diced
- 1 cup corn kernels
- 1 small onion, chopped
Dairy
- 2 tablespoons butter
- 2 cups milk
- 1 cup heavy cream
Liquids & Broth
- 2 cups clam juice or broth
Other
- 2 tablespoons all-purpose flour (use gluten-free flour for gluten-free option)
- Salt and black pepper to taste
Instructions
- Sauté onions: Melt butter in a large pot over medium heat. Add the chopped onion and cook until softened, about 3-5 minutes, stirring occasionally.
- Create roux: Stir in the flour with the softened onions and cook for 1 minute to remove the raw flour taste and create a thickening base.
- Add clam juice: Gradually whisk in the clam juice or broth, ensuring the mixture becomes smooth without lumps.
- Cook sweet potatoes: Add the diced sweet potatoes to the pot. Bring the mixture to a simmer and cook until the sweet potatoes are tender, about 10 to 12 minutes.
- Add corn and dairy: Stir in the corn kernels, milk, and heavy cream, mixing well to combine and warm through gently.
- Incorporate clams: Add the chopped clams and cook for an additional 5 minutes, making sure not to boil to prevent dairy curdling.
- Season and serve: Finally, season the chowder with salt and black pepper to taste. Serve warm, optionally garnished with fresh herbs.
Notes
- Use fresh or frozen corn for best texture and flavor.
- Avoid boiling the chowder after adding dairy ingredients to prevent curdling.
- Garnish with fresh herbs like parsley or chives for added color and freshness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
