New England Clam and Corn Chowder with Herbs

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 29 Jan 2026

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This New England clam and corn chowder is a sophisticated take on a coastal classic, offering a thick and creamy texture that feels truly indulgent. The combination of succulent chopped clams and golden sweetcorn provides a lovely balance of salty and sweet notes, while dried thyme and rosemary add an aromatic depth. Topped with salty, crisp bacon, each spoonful delivers a satisfying contrast of textures and a rich, savoury flavour that makes it a perfect weekend lunch.

As a high-protein dish, this hearty seafood soup is an excellent choice for those looking for a filling meal that doesn't compromise on nutrition. Using nutritious whole milk and fiber-rich vegetables like carrots and potatoes, it serves as a complete, wholesome dinner. Enjoy it simply with a slice of crusty sourdough bread to soak up the herb-infused cream sauce.

Ingredients for New England Clam and Corn Chowder with Herbs

6 thick bacon slices, cut crosswise into 1/2-inch pieces
1 cebola grande, picada
2 large carrots, peeled, chopped
1 1/4 teaspoons dried thyme
3/4 teaspoons crushed dried rosemary
3 colheres de sopa de farinha de trigo
950ml de leite integral
30g unpeeled white-skinned potato, cut into 1/2-inch cubes
3 6 1/60g cans chopped clams in juice
1 8 3/110g can corn kernels, drained
Salsa fresca picada

How to make New England Clam and Corn Chowder with Herbs

Cook bacon in large saucepan over medium heat until crisp. Transfer bacon to paper towels to drain. Pour out all but 45ml drippings from pan. Add next 4 ingredients to pan; sprinkle with salt and pepper. Sauté until vegetables are crisp-tender, about 5 minutes. Sprinkle flour over; stir 1 to 2 minutes. Gradually add milk to pan, stirring constantly. Bring to boil; reduce heat to medium and cook until slightly thickened, stirring often, about 5 minutes. Add potatoes, clams with juice, and drained corn. Bring to boil; reduce heat to medium-low and simmer until potatoes are tender, stirring often, about 10 minutes. Season to taste with salt and pepper.

Divide soup among bowls, sprinkle with bacon and parsley, and serve.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.