Northwest Seafood Corn Chowder Recipe

Name: Northwest Seafood Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large ears sweet corn in husks; 14 fresh cherrystone clams; 6 bacon strips, chopped; 1/3 cup butter, cubed; 2 large onions, chopped; 1 celery rib, chopped; 1 tablespoon chopped shallot; 2 garlic cloves, minced; 1/2 cup all-purpose flour; 2 cups water; 1 bottle (8 ounces) clam juice; 3/4 pound potatoes, cubed; 1/4 cup clam stock; 2 tablespoons minced fresh parsley; 1 bay leaf; 1/2 teaspoon salt; 1/2 teaspoon white pepper; 1/4 teaspoon dried thyme; 1/2 pound bay scallops; 1/2 pound uncooked small shrimp, peeled and deveined; 1-1/2 cups heavy whipping cream

Servings: persons

2 large ears sweet corn in husks
14 fresh cherrystone clams
6 bacon strips, chopped
1/3 cup butter, cubed
2 large onions, chopped
1 celery rib, chopped
1 tablespoon chopped shallot
2 garlic cloves, minced
1/2 cup all-purpose flour
2 cups water
1 bottle (8 ounces) clam juice
3/4 pound potatoes, cubed
1/4 cup clam stock
2 tablespoons minced fresh parsley
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon dried thyme
1/2 pound bay scallops
1/2 pound uncooked small shrimp, peeled and deveined
1-1/2 cups heavy whipping cream

1
Carefully peel back husks from corn to within 1-in. of bottom; remove silk. Rewrap corn in husks. Place on a
2
. Bake at 375u00b0 for 30-35 minutes or until tender.
3
Meanwhile, tap clams; discard any that do not close. Place in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until clams open. Drain. Remove meat from clams; chop and set aside.
4
In a Dutch oven, cook bacon over medium heat until crisp. Add the butter, onion, celery and shallot; cook until vegetables are tender. Add garlic; cook 1 minute longer. Stir in flour until blended; cook and stir for 10 minutes or until browned (do not burn). Gradually add water and clam juice. Bring to a boil; cook and stir for 2 minutes or until thickened.
5
Cut corn from cobs. Stir the corn, potatoes, clam stock, parsley, bay leaf, salt, pepper and thyme into soup. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
6
Add the scallops, shrimp and clams; cook 3-4 minutes longer or until shrimp turn pink and scallops are opaque. Stir in cream; heat through. Discard bay leaf.

1355

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 21 ingredients. The key ingredients include: 2 large ears sweet corn in husks, 14 fresh cherrystone clams, 6 bacon strips, chopped, 1/3 cup butter, cubed, and more.

Yes, Northwest Seafood Corn 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!

Northwest Seafood Corn Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions