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Corn & Clam Chowder with Master’s Touch® All Natural Clam Base

IngredientsSeafood, Vegetables
Day PartDinner
Menu PartSoup
Cuisine TypeAmerican
Corn & Clam Chowder with Master’s Touch® All Natural Clam Base

Take our rich clam base, load it up with creamed corn, fresh chopped clams and diced redskin potatoes – and voilà! It’s home-style chowder! 

Ingredients

4 cups Yellow Corn, Sweet, Fresh or Frozen

2 cups  Celery, Fresh, Small Diced

2 cups Onion, Yellow, Fresh, Small Diced

1/4 cup  All Natural Canola Oil

1 cup  All Natural Unbleached All Purpose Flour

1 Tbsp Thyme, Ground, Dry

3 cups  Creamed Corn, Yellow, Sweet

1 gal  Water

1/4 Cup and 2 Tbsps  Custom Culinary® Master’s Touch® All Natural Reduced Sodium Clam Base

4 cups  Chopped Clams, Canned, All Natural, Drained Solids

4 cups   Redskin Potatoes, 1/4" Diced, Fresh or Frozen, Cooked

1 qt   Organic Half and Half

1/4 tsp  White Pepper, Ground

1/8 tsp  Cayenne Pepper

1/4 cups  Parsley, Flat Leaf, Coarsely Chopped

Steps

  1. Place corn on a greased sheet pan and roast in a hot oven until it begins to brown, stirring occasionally. Set aside.
  2. In a large pot, sweat onion and celery in canola oil until vegetables are soft. Add flour and stir to make a roux. Add thyme and cream-style corn.
  3. Add water and Custom Culinary® Master's Touch® All Natural Clam Base and bring to a boil.
  4. Add chopped clams, pre-cooked potatoes and roasted corn. Simmer 10 minutes, stirring occasionally.
  5. Add cream, simmer 10 more minutes. Season with white pepper, cayenne pepper, and parsley.
  6. Hold above 140°F for service or chill and hold below 40°F.

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