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Chipotle Clam Chowder Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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