Skip to main content

Soups & stews

One-Pot Clam Chowder with Charred Corn and Jalapeno
Ingredients
This clam chowder is the perfect hearty end-of-summer soup. Chopped jalapenos add just the right amount of spice while charred corn adds a hint of smokiness.
4 slices bacon, diced
2 ears of corn, husked and cut in half
1 yellow onion, chopped
2 stalks celery, chopped
2 cloves garlic, minced
2 jalapenos, seeded and chopped
1/3 cup all-purpose flour
1 1/2 lbs. baby Yukon gold potatoes, diced
4 cups low-sodium chicken or vegetable broth
2 cups half & half
1 cup clam juice
2 (6.5-oz.) cans clams, drained and juice reserved
3 Tbsp. chopped fresh parsley
Oyster crackers, to serve
+ Add to Shopping List
One-Pot Clam Chowder with Charred Corn and Jalapeno

One-Pot Clam Chowder with Charred Corn and Jalapeno

One-Pot Clam Chowder with Charred Corn and Jalapeno
One Star Guiding Stars
  • Servings:Serves 4 to 6
  • Prep Time:20 minutes
  • Cook Time:35 minutes
directions
Heat a large soup pot or Dutch oven over medium-high. Add bacon and cook until brown and crisp, 6 to 8 minutes, stirring occasionally. Using a slotted spoon, transfer bacon to a paper towel-lined plate.
In pot, sear corn halves, turning occasionally, until lightly charred, 8 to 10 minutes. Transfer to a cutting board and let cool slightly.
To pot, add onion, celery, garlic and jalapenos. Cook 2 minutes, stirring often, until vegetables are tender. Sprinkle flour over vegetables and cook 1 minute more. Add potatoes, broth, half & half and clam juice. Season with salt and pepper. Stir to combine. Bring mixture to a boil, then lower to a simmer. Cook, uncovered, until potatoes are fork-tender, about 10 to 12 minutes, stirring occasionally.
Cut corn kernels from cobs and add to pot. Simmer 5 minutes. Add canned clams to pot. Simmer until heated through, about 2 minutes. Season with salt and pepper to taste. Remove from heat and sprinkle with reserved bacon, parsley and jalapeno slices to garnish, if desired. Serve with oyster crackers.
Source: Hannaford fresh Magazine, September 2025
 
 
 
 
 
 
 
 
 
 
 
 
 
 
loading