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Chipotle Clam Chowder Recipe

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★★★★★

4.7 from 122 reviews

This Chipotle Clam Chowder is a creamy, smoky twist on traditional clam chowder featuring smoky chipotle peppers, tender clams, and crisp bacon. The chowder is thickened with a homemade roux and enriched with heavy cream, making it hearty and comforting. Perfect for a cozy meal, it combines the natural sweetness of corn and potatoes with the spicy, smoky depth of chipotle peppers and smoky baked bacon.

Ingredients

Scale

Meat

  • 8 oz raw bacon

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

Pantry

  • 4 tbsp Wesson Canola Oil
  • 4 tbsp all-purpose flour
  • 8 cups water
  • 10 oz canned clams with juice
  • 3 tbsp minced canned chipotle peppers in Adobo sauce
  • 2 tsp kosher salt
  • 1/2 tsp ground black pepper

Dairy

  • 1 cup heavy cream

Garnish

  • Oyster crackers (optional)

Instructions

  1. Bake the Bacon: Preheat your oven to 350°F. Arrange the raw bacon strips on a parchment or foil-lined baking sheet. Bake for 15-20 minutes until crisp. Remove and transfer bacon to paper towel-lined plates to drain excess grease and cool. Once cooled, break the bacon into large pieces and set aside for garnish.
  2. Prepare the Soup Base: In a large pot or Dutch oven, heat 3 tablespoons of Wesson Canola Oil over medium heat. Add diced carrot, celery, onion, and 2 teaspoons kosher salt. Cook, stirring occasionally, until the onions become translucent and the vegetables soften, about 8-10 minutes.
  3. Make the Roux: Sprinkle the flour evenly over the softened vegetables and stir constantly for about 30 seconds to cook the flour and form a roux. Gradually add half of the water to the pot while stirring continuously to avoid lumps. Once the mixture thickens and bubbles, add the remaining water and bring the soup base to a gentle simmer.
  4. Simmer the Chowder: Stir in the clam juice from the canned clams, diced potatoes, and frozen corn. Allow the mixture to simmer gently for about 20 minutes, stirring occasionally, until the potatoes are tender.
  5. Finish the Chowder: Add the heavy cream, canned clams (including any remaining juice), minced chipotle peppers in Adobo sauce, and chopped fresh parsley to the pot. Simmer for an additional 1-2 minutes. If the chowder is too thick, add a little more water to reach desired consistency. Taste and adjust seasoning with additional salt or chipotle peppers if preferred.
  6. Serve: Ladle the chowder into bowls. Top each serving with reserved crispy bacon pieces and oyster crackers if desired. Serve hot and enjoy the smoky, creamy flavors.

Notes

  • To reduce sodium, rinse canned clams before adding and use low-sodium broth or water.
  • For a spicier chowder, add more chipotle peppers or a dash of cayenne pepper.
  • Heavy cream can be substituted with half-and-half for a lighter version but will be less rich.
  • Oyster crackers add crunch but can be omitted if gluten-free is preferred.
  • Baking bacon instead of frying reduces grease and allows for even crispness.

Keywords: chipotle clam chowder, creamy clam chowder, smoky chowder, bacon clam chowder, spicy clam chowder, chipotle recipe

Find it online: https://dishedbydana.com/chipotle-clam-chowder-recipe/