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Creamy Clam and Corn Chowder

By Deen Brothers


Featured in:

The Deen Bros. Recipes from the Road

Difficulty: Easy

Servings: 6


  • 5 slices bacon
  • 2 tablespoons unsalted butter
  • 1 large onion
  • 2 medium red bliss
  • 2 celery stalks
  • 1 teaspoon dried thyme
  • 3 cups low-sodium chicken broth
  • Salt and freshly ground black pepper
  • 2 1/2 cups half-and-half
  • 2 6 1/2-ounce cans chopped clams in clam juice
  • 3 cups frozen corn kernels
  • Chopped fresh Italian parsley leaves
  • Bottled hot pepper sauce optional


In a large saucepan, cook bacon over medium-low heat for 10 to 15 minutes or until crisp, stirring occasionally. Add butter and stir to combine. Add onion, potatoes, celery, and thyme. Increase heat to medium and saute about 10 minutes or until onion softens. Add the broth; bring to a boil. Reduce heat and simmer about 10 minutes or until potatoes are tender. Season to taste with salt and pepper.

Stir in the half-and-half, clams, and corn. Reduce heat to low. Cover and cook for 20 minutes. Taste and adjust the seasoning, if necessary. Ladle the chowder into bowls and garnish with chopped parsley. If desired, serve with hot sauce.

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