Chunky Southwestern Clam Chowder Recipe

Name: Chunky Southwestern Clam Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 red bell peppers (about 3/4 pound); 1 jalapeno pepper; 1 (10-ounce) can whole clams, undrained; 1 bacon slice; 1 1/2 cups chopped onion; 1 1/2 tablespoons all-purpose flour; 4 cups (1/2-inch) cubed peeled baking potato (about 2 pounds); 2 cups fresh corn kernels (about 4 ears); 1 cup Chardonnay or other dry white wine; 2 (8-ounce) bottles clam juice; 3/4 cup half-and-half; 1/2 cup chopped green onions; 1 tablespoon chopped fresh basil; 1/4 teaspoon freshly ground black pepper

Servings: persons

2 red bell peppers (about 3/4 pound)
1 jalapeno pepper
1 (10-ounce) can whole clams, undrained
1 bacon slice
1 1/2 cups chopped onion
1 1/2 tablespoons all-purpose flour
4 cups (1/2-inch) cubed peeled baking potato (about 2 pounds)
2 cups fresh corn kernels (about 4 ears)
1 cup Chardonnay or other dry white wine
2 (8-ounce) bottles clam juice
3/4 cup half-and-half
1/2 cup chopped green onions
1 tablespoon chopped fresh basil
1/4 teaspoon freshly ground black pepper

1
Preheat broiler. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, and jalapeno pepper on a foil-lined baking sheet; flatten bell peppers with hand. Broil 10 minutes or until blackened. Place peppers in a zip-top plastic bag; seal. Let stand 5 minutes. Discard seeds and membranes from jalapeno pepper. Peel and chop bell peppers and jalapeno pepper; set aside. Drain clams in a colander over a bowl, reserving liquid.
2
Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan, reserving drippings in pan. Crumble bacon; set aside. Add chopped onion to pan; saute 10 minutes. Add flour; cook 2 minutes, stirring constantly. Stir in reserved clam liquid, potato, corn, wine, and clam juice; bring to a boil. Partially cover, reduce heat, and simmer 25 minutes or until potato is tender. Stir in roasted peppers, clams, half-and-half, green onions, basil, and black pepper. Cook 5 minutes or until thoroughly heated. Sprinkle with crumbled bacon.

516

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 red bell peppers (about 3/4 pound), 1 jalapeno pepper, 1 (10-ounce) can whole clams, undrained, 1 bacon slice, and more.

Yes, Chunky Southwestern Clam Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chunky Southwestern Clam Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions