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New England clam chowder with clams, bacon, potatoes, corn and leek in a creamy milk base.

New England Clam Chowder with Bacon and Corn

Creamy New England clam chowder with bacon, leeks, corn, and tender clams in a thick broth, ready in 50 minutes and serving 6 at 320 calories each.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Soup
Cuisine: New England
Calories: 320
Ingredients Method

Ingredients
  

  • 3 strips bacon chopped
  • 5 tablespoons unsalted butter 71 g
  • 1/2 yellow onion diced
  • 1 carrot peeled and diced
  • 1 leek cleaned and thinly sliced (white and light green parts only)
  • 2/3 cup fresh corn from 1 cob
  • 1 1/2 tablespoons fresh thyme minced
  • 1 1/2 cups new potatoes diced
  • 1/3 cup all-purpose flour 40 g
  • 2 1/2 cups clam juice
  • 2 1/2 cups chopped clams
  • 1 3/4 cups milk
  • Salt and pepper to taste
  • Sourdough bread bowls for serving

Method
 

  1. In a large pot over medium heat, cook the bacon until crisp, about 5 minutes.
  2. Add the butter and melt.
  3. Stir in the onion and carrot; sauté for 5 minutes.
  4. Add the leek and potatoes; continue sautéing for 2 to 3 minutes more. Season with salt and pepper.
  5. Once the onions and leeks have softened and become slightly translucent, add the thyme and corn; stir to combine.
  6. Sprinkle the flour over the vegetable mixture and stir well to form a thick roux, about 3 minutes.
  7. While whisking, pour in the clam juice in a steady stream until fully incorporated and no lumps remain. Reduce heat to medium-low and simmer for about 8 minutes, or until the mixture thickens, stirring frequently to prevent burning on the bottom.
  8. Stir in the clams and milk; continue to simmer for an additional 12 to 16 minutes, stirring frequently.
  9. Adjust seasonings and serve hot, in hollowed-out sourdough bread bowls if desired.