Creamy Clam
Corn Chowder

A luxurious and creamy corn chowder elevated with fresh clam meat. This low-fat, satisfying soup is perfect for a cozy meal at home.

Ingredients

• 2 ears fresh corn
• 200 g fresh clams
• 1 tbsp minced garlic
• 1 tbsp butter
• 1 tbsp flour
• 200 ml milk
• 50 ml light cream
• 1 tsp chicken essence
• optional edible flowers
• optional whole-grain bread

Instructions

1. 1Cut the corn kernels

   

   Using a sharp knife, carefully slice down the sides of the fresh corn cob to remove the kernels. Keep your cuts close to the cob to maximize the yield without cutting into the tough inner core.

   Tip: Stand the corn cob upright on a flat cutting board for stability and slice downward, angling the blade slightly inward.
2. 2Boil the corn kernels

   

   Carefully pour the freshly cut corn kernels into a pot of boiling water. Allow them to cook until fully tender. Once cooked, remove the kernels but be sure to save the boiling liquid, as it will serve as the flavorful base for the chowder.

   Tip: Reserving the corn-infused water naturally enhances the overall sweet corn flavor of the finished soup.
3. 3Add clams to corn broth

   

   Take the clams and place them into the boiling water previously used to cook the corn. Continue to boil until the clam meat naturally separates from the shells.

   Tip: Keep the heat at a steady boil to ensure the clams open quickly and stay tender.
4. 4Puree the cooked corn

   

   Transfer the boiled corn kernels into a blender pitcher. Process the kernels until they form a smooth and thick puree. This pureed corn will provide the natural sweetness and vibrant color for the creamy chowder base.

   Tip: If the mixture is too thick to blend smoothly, add a small splash of the reserved corn cooking water to help it along.
5. 5Strain for smooth corn juice

   

   Pour the blended corn puree through a fine-mesh sieve set over a clean bowl. Press the mixture gently to extract all the smooth corn juice while filtering out the tough, fibrous skins.

   Tip: Taking the time to strain the puree ensures the final chowder has a luxurious, velvety texture without any grainy bits.
6. 6Prepare the roux base

   

   In a clean saucepan, melt a knob of butter. Add the minced garlic and flour, sautéing over medium heat until the mixture is fragrant and the flour is lightly cooked.

   Tip: Stir constantly to prevent the flour and garlic from burning, which can make the soup bitter.
7. 7Combine corn juice with base

   

   Gradually pour the prepared corn juice into the saucepan containing the sautéed garlic and flour mixture, stirring well to combine.

   Tip: Pour slowly and whisk continuously to ensure the soup base remains smooth without any lumps.
8. 8Add dairy for creaminess

   

   Once the corn base is simmering, stir in the milk and light cream to give the chowder its signature rich and milky texture.

   Tip: Keep the heat low after adding cream to prevent the milk from separating.
9. 9Assemble the final dish

   

   Place the cooked clam meat at the bottom of a clean serving bowl. Pour the creamy, hot corn chowder over the clams, and the dish is ready to serve.

   Tip: Serving the clam meat at the bottom allows the hot soup to keep them warm while serving.

Storage & Reheating

Burn It Off

Frequently Asked Questions