A delightful twist on the classic clam chowder, this recipe combines the sweetness of corn with the savory essence of clams for a comforting dish.
Heat the olive oil and butter in a large pot over medium heat.
Using a combination of oil and butter prevents the butter from burning while adding flavor.
Add the chopped onion, sliced leek, diced potatoes, and chopped celery to the pot. Sauté until the vegetables are softened.
Cut the vegetables into even pieces to ensure they cook uniformly.
Stir in the minced garlic and cook for an additional minute until fragrant.
Be careful not to burn the garlic as it can turn bitter.
Pour in the clam broth and bring to a simmer. Cook until the potatoes are tender.
Test the potatoes with a fork; they should be easily pierced.
Add the corn and clams, including their juices, to the pot. Stir well.
Adding the clam juice enhances the seafood flavor of the chowder.
Stir in the milk and heat gently without boiling. Season with salt and pepper to taste.
Avoid boiling the milk to prevent curdling.
Serve the chowder hot, garnished with fresh parsley or a sprinkle of paprika.
Pair with crusty bread for a satisfying meal.
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