Introduction

Chipotle Clam Chowder is a smoky and creamy twist on the classic chowder, combining the heat of chipotle peppers with tender clams and crispy bacon. This hearty soup is perfect for cozy evenings and impressive enough to serve guests.

The image shows a bowl with a creamy soup that has a yellow-orange color as the base layer. There are chunks of shrimp with a light pink and white color scattered throughout the soup. Small pieces of red bell pepper and bits of cooked bacon add pops of red and brown colors on the surface. Tiny green herbs are lightly sprinkled on top, adding a touch of freshness. The bowl is white and sits on a white marbled surface next to a folded white cloth with yellow-orange stripes. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz raw bacon
1 cup diced carrot
1 cup diced celery
1 cup diced onion
4 tbsp Wesson Canola Oil
4 tbsp all-purpose flour
8 cups water
10 oz canned clams with juice
2 cups diced potatoes
1 cup frozen corn
3 tbsp minced canned chipotle peppers in Adobo sauce
1 cup heavy cream
2 tsp kosher salt
1/2 tsp ground black pepper
2 tbsp chopped fresh parsley
Oyster crackers, to garnish (optional)

Instructions

Step 1: Preheat your oven to 350°F. Arrange the bacon on a parchment or foil-lined baking sheet and bake for 15-20 minutes until crisp. Transfer the bacon to paper towels to drain and cool, then break into large pieces and set aside.
Step 2: In a large pot or Dutch oven, heat 3 tablespoons of canola oil over medium heat. Add the diced carrot, celery, onion, and 2 teaspoons kosher salt. Cook until the onions are translucent and vegetables are softened, about 8-10 minutes.
Step 3: Stir in the flour and cook, stirring constantly, for about 30 seconds to form a roux. Slowly add half of the water while stirring to avoid lumps. Once the mixture thickens and bubbles, add the remaining water and bring to a simmer.
Step 4: Add the clam juice from the canned clams, diced potatoes, and corn. Simmer gently for about 20 minutes, stirring occasionally, until the potatoes are tender.
Step 5: Stir in the heavy cream, canned clams including any remaining juice, minced chipotle peppers, and chopped parsley. Simmer for 1-2 minutes. If the chowder seems too thick, add a little more water.
Step 6: Taste and adjust seasoning with additional salt or chipotle peppers if desired. Serve the chowder in bowls topped with the crispy bacon pieces and oyster crackers if you like.

Tips & Variations

For a milder version, reduce the chipotle peppers or substitute with smoked paprika for the smoky flavor without heat.
Add a splash of white wine when cooking the vegetables for extra depth of flavor.
Use fresh clams if available, but increase the simmering time to ensure they’re cooked through.
For a thicker chowder, mash some of the cooked potatoes before adding the cream.

Storage

Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat, stirring occasionally. If the chowder thickens when cooled, add a splash of water or cream when reheating to restore its creamy texture.

How to Serve

A white bowl filled with creamy yellow soup that has a rich, smooth texture. Inside the soup, there are several plump shrimp with a light pink and white color, small pieces of crispy bacon with reddish-brown tones, diced red bell pepper, and finely chopped green herbs scattered on top. The bowl sits on a white marbled surface with a white cloth napkin edged with yellow stripes next to it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh clams instead of canned clams?

Yes, fresh clams can be substituted. Be sure to clean them thoroughly and steam them until they open before adding to the chowder. Adjust cooking time accordingly to ensure they are fully cooked.

How spicy is the chipotle in this chowder?

The chipotle peppers add a moderate smoky heat that can be adjusted to taste. If you prefer less spice, reduce the amount of chipotle or omit it entirely.

Chipotle Clam Chowder Recipe

Print Recipe

★★★★★

4.9 from 145 reviews

Chipotle Clam Chowder is a rich and smoky seafood soup featuring tender clams, crispy bacon, and a blend of fresh vegetables simmered in a creamy, spiced broth with a hint of smoky chipotle peppers. This comforting chowder is perfect for chilly evenings, offering a flavorful twist on the classic clam chowder with a touch of heat.

Author: Maya
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 6 servings 1x
Category: Soup
Method: Stovetop
Cuisine: American

Ingredients

Scale

Meats

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

Dairy

1 cup heavy cream

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
Oyster crackers, to garnish (optional)

Instructions

Bake the Bacon: Preheat the oven to 350°F. Arrange the bacon strips on a parchment or foil-lined baking sheet and bake for 15-20 minutes until crisp. Transfer the bacon to paper towel-lined plates to drain excess fat and cool. Once cooled, break into large pieces and set aside.
Prepare the Soup Base: Heat 3 tablespoons of Wesson Canola Oil in a large pot or Dutch oven over medium heat. Add the diced carrot, celery, onion, and 2 teaspoons kosher salt. Cook for about 8-10 minutes, stirring occasionally, until the onions turn translucent and the vegetables are softened.
Make the Roux: Sprinkle the flour over the softened vegetables and cook, stirring constantly, for about 30 seconds to create a roux. Gradually pour in half of the water while stirring vigorously to avoid lumps. Once the mixture thickens and begins to bubble, add the remaining water and bring it to a gentle simmer.
Simmer the Chowder: Stir in the clam juice from the canned clams, diced potatoes, and frozen corn. Let the mixture simmer gently for about 20 minutes, stirring occasionally, until the potatoes are tender.
Finish and Season: Add the heavy cream, canned clams with their juice, minced chipotle peppers, and chopped parsley to the pot. Simmer for an additional 1-2 minutes to meld the flavors. Adjust the thickness by adding more water if the chowder is too thick. Taste and adjust seasoning with additional salt or chipotle peppers as desired.
Serve: Ladle the chowder into bowls, top with the crispy bacon pieces, and garnish with oyster crackers if desired. Serve hot and enjoy.

Notes

For milder heat, reduce the amount of chipotle peppers or omit entirely.
Use fresh clams if available for a more authentic seafood flavor.
The bacon adds smoky depth but can be omitted or substituted with smoked turkey bacon for a leaner option.
If the chowder is too thick, thin with additional water or chicken broth to your preferred consistency.
Garnish with fresh parsley and oyster crackers for added crunch and color.

Keywords: clam chowder, chipotle, bacon, seafood soup, creamy chowder, spicy clam chowder, comfort food