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A spoonful of creamy corn clam chowder lifted above the bowl showing clams, potatoes, and sweet corn

Corn Clam Chowder Recipe

This creamy Corn Clam Chowder combines tender clams, sweet corn, soft potatoes, and a rich, silky broth for the ultimate comfort soup. With a perfect balance of briny seafood flavor and natural sweetness, this chowder is hearty, cozy, and ideal for weeknight dinners, gatherings, or cold-weather meals. Easy to make, family-friendly, and irresistibly delicious.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: dinner, Soup
Cuisine: American, New England
Calories: 370
Ingredients Equipment Notes

Ingredients
  

Seafood
  • 3 cups clam juice (from steaming clams or canned juice)
  • 2 dozen fresh clams (or 2 cans chopped clams, 8 oz each — reserve the juice)
Base & Vegetables
  • 4 strips bacon or 3 oz salt pork, diced
  • 1 medium yellow onion, finely chopped
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 3 medium potatoes, peeled and diced
  • ½ tsp dried thyme or 1 teaspoon fresh t
Liquids & Seasoning
  • ½ cup dry white wine (optional)
  • 1½ to 2 cup heavy cream or half-and-half
  • Salt, to taste

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Chef’s knife
  • Ladle
  • Wooden spoon
  • Measuring cups & spoons

Notes

Close-up of rich corn clam chowder showing creamy broth, clams, corn kernels, and diced potatoes.
Every spoonful delivers rich flavor—packed with clams, corn, and velvety broth.
  • If using canned clams, always include the clam juice for extra flavor and reduce the added salt.
  • Once you add the cream, keep the heat low and avoid boiling to prevent curdling.
  • If the chowder becomes too thick, thin it with a splash of water, milk, or additional clam juice.
  • For an even richer texture, mash a small portion of the cooked potatoes before adding the corn.
  • Frozen corn works just as well as fresh and provides bright sweetness year-round.
  • For smoky depth, cook the base with bacon or salt pork. For a cleaner flavor, use only butter.
  • Add thyme, bay leaf, or Old Bay seasoning for enhanced flavor, depending on your taste.
  • Let the chowder rest for 5 minutes after cooking to allow the flavors to blend fully.
  • This recipe pairs beautifully with crusty bread, oyster crackers, or a simple green salad.
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