A delightful and hearty chowder combining the sweetness of corn with the briny goodness of clams, perfect for a cozy meal.
Cook the bacon in a large soup pot over medium heat until crispy.
Using smoked bacon can add a deeper flavor to the chowder.
Add the chopped onion to the pot and sauté until translucent.
Stir frequently to prevent the onions from burning.
Sprinkle the flour over the onions and stir to create a roux.
Cook the roux for a minute to remove the raw flour taste.
Pour in the canned clams along with their juices and stir well.
Ensure the clams are evenly distributed in the mixture.
Add the canned corn with its liquid and stir to combine.
The liquid from the corn adds sweetness to the chowder.
Add the diced potatoes to the pot and cover with a lid. Cook until the potatoes are tender.
Cut the potatoes into small, even pieces for quicker cooking.
Stir in the butter until melted.
Butter adds a rich, creamy texture to the chowder.
Pour in the cream and milk, stirring to combine. Heat until just below boiling.
Avoid boiling to prevent the cream from curdling.
Season with salt and pepper to taste, then let the chowder rest for 10 minutes before serving.
Resting allows the flavors to meld together.
Serve the chowder warm with a garnish of fresh parsley if desired.
Pair with crusty bread for a complete meal.
