Ingredients Jump to Instructions ↓

  1. Corn Chowder

  2. 3 cups 711ml Chicken Stock - (see recipe)

  3. 1 cup 237ml Dry white wine

  4. 1 Garlic clove

  5. 2 sections Fresh thyme

  6. 2 lbs 908g / 32oz Littleneck clams in shell - (abt 4 doz) - scrubbed clean

  7. 4 tablespoons 60ml Unsalted butter - (2 oz)

  8. 1 tablespoon 15ml Onion - diced (medium)

  9. 1 Leek, white part only - diced

  10. 1 Carrot - diced (large)

  11. 1 Celery stalk - diced

  12. 8 Fresh sweet corn - shucked, kernels

  13. Removed, reserving cobs

  14. 1 1/2 cups 355ml Heavy cream

  15. Salt - to taste

  16. Juice of 1/2 small lemon

  17. Jalapeño Cream

  18. 1/2 cup 118ml Heavy cream - whipped

  19. 1/4 cup 59ml Sour cream

  20. 1 Jalapeño pepper - cored, seeded,

  21. And minced Salt - to taste

  22. Freshly-ground white pepper - to taste

Instructions Jump to Ingredients ↑

  1. Prepare the chowder: In a large saucepan, bring the chicken stock and white wine to a boil with the garlic and thyme. Add the clams, bring back to a boil, cover, and steam until the clams are just opened, 3 to 4 minutes. Strain the liquid into a bowl and discard any unopened clams. Remove the clams from their shells and set aside.

  2. In a 3-quart saucepan, melt the butter. Saute the onion, leek, carrot, and celery over medium heat, until al dente, about 10 minutes. Pour in the clam liquid and bring to a boil. Add the corncobs and the corn kernels, reserving 1 cup kernels for garnish. Simmer for 30 minutes.

  3. Remove the cobs and strain the soup into a clean saucepan. Transfer the strained vegetables to a blender or food processor, pour in the cream, and process until pureed, still retaining a little texture. Stir back into the soup and season lightly with salt and pepper. Bring the soup to a boil, add the reserved clams, and simmer for 1 minute. Season to taste with salt, pepper and lemon juice.

  4. Meanwhile, prepare the jalapeño cream: In a small bowl, combine all the ingredients, seasoning to taste with salt and pepper.

  5. Ladle the soup into heated bowls, making sure that there are clams in each bowl. Spoon a little of the jalapeño cream in the center, passing the remaining cream in a small bowl. Garnish with the reserved 1 cup corn kernels and serve immediately.

  6. This recipe yields 6 to 8 servings.


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