National Clam Chowder Day | South American Clam Chowder – The Foodie Patootie

National Clam Chowder Day | South American Clam Chowder

South American Clam Chowder via TheFoodiePatootie.com | #seafood #soup #recipe

What can I say about Clam Chowder? If you remember, I already made a New England Clam Chowder for the food holiday bearing the name. Well, I wanted a new twist on just National Clam Chowder Day and my friend Jess delivered. This is an adaptation from the Publix’s Aprons Simple Meals recipe from the local cooking school. I really enjoyed this “chowder”. I put it in quotations because even though there is cream in this recipe, it’s more of a soup than chowder. That’s okay, I prefer soups anyway, and the original recipe is meant to be more chunky so you can adjust accordingly. The broth reminds me of spanish soup, which meant I was slurping this down like water. So delicious. There’s tomatoes, some heat, corn, and lots of potatoes.

I kept the clams to a minimum because I’m just not a fan. They are really hard to spy in the soup, and that is more than fine with me. 🙂

How do you like your Clam Chowder?

South American Clam Chowder via TheFoodiePatootie.com | #seafood #soup #recipe

National Clam Chowder Day | South American Clam Chowder
Recipe Type: Soup
Author: The Foodie Patootie
Ingredients
  • 2 tbsp olive oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 1 jalapeno pepper, minced
  • 3/4 tsp crushed red pepper flakes
  • 1 red bell pepper, chopped
  • 2 ears of corn, cut off the cob
  • 3 potatoes, peeled and diced
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 (14 ounce) can petite diced tomatoes
  • 1 (14 ounce) can diced tomatoes and green chiles
  • 1 (4 ounce) can chopped clams, drained
  • 1 quart chicken stock
  • 1/2 cup heavy cream
Instructions
  1. Heat oil in a large stock pot over medium-high heat.
  2. Add onion, garlic, jalapeno, red pepper flakes, red bell pepper, corn, potatoes, salt and pepper, cooking and stirring constantly for 3-5 minutes.
  3. Add canned clams and tomatoes. Cover and simmer 5-10 minutes or until vegetables have softened. Add stock and bring to a boil.
  4. Allow soup to simmer covered for at least 30 minutes. Add heavy cream. Stir to combine, check seasoning, and serve immediately.

Tomorrow: National Pistachio Day

Trackbacks/Pingbacks

  1. Pingback: National Seafood Bisque Day | Chowder Recap

Leave a Comment