Description
Discover how to make a delicious Smoky Bacon Corn And Clam Chowder with this easy recipe. Perfect for cozy nights in or entertaining guests!
Ingredients
- 4 slices beef bacon (120 g)
- 1 tablespoon olive oil (15 ml)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 2 medium potatoes, peeled and diced
- 4 cups chicken broth (960 ml)
- 1 cup water (240 ml)
- 1 teaspoon (5 ml) smoked paprika
- 1/2 teaspoon (3 ml) black pepper
- 2 cups corn kernels, fresh or frozen (320 g)
- 1 pound clams, scrubbed (450 g)
- 1 cup heavy cream (240 ml)
- Salt to taste
- 2 tablespoons (30 ml) fresh parsley, chopped
Instructions
- Cook the beef bacon in a large pot over medium heat until crispy, then remove and set aside.
- Add olive oil to the pot with the bacon drippings.
- Sauté the diced onion in the pot until translucent.
- Add the minced garlic and cook for about 1 minute.
- Stir in the diced red bell pepper and cook for 2-3 minutes.
- Add the diced potatoes to the pot and mix well.
- Pour in the chicken broth and water, bringing the mixture to a boil.
- Add smoked paprika and black pepper, stirring to combine.
- Reduce heat to a simmer and cook until potatoes are tender, about 15 minutes.
- Stir in the corn kernels and clams, cooking until the clams open.
- Add the heavy cream to the pot and stir to combine.
- Season with salt to taste.
- Chop the crispy bacon and add it to the chowder.
- Garnish with fresh parsley before serving.
Notes
- Consider using turkey bacon for a lighter option.
- Add a hint of spice with cayenne pepper or hot sauce.
- Ensure clams are thoroughly cleaned before adding to the chowder for a smoother texture.
