Best Clam Chowder With Spinach Basil And Corn Recipes

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CLAM CHOWDER WITH SPINACH, BASIL AND CORN



Clam Chowder With Spinach, Basil And Corn image

Provided by Robert Farrar Capon

Categories     dinner, main course

Time 15m

Yield 4 servings

Number Of Ingredients 13

4 ounces diced cured pork (bacon may be substituted, but not salt pork)
1/2 cup water, more if needed
1 large Spanish onion, diced
3 cloves garlic, minced
1/4 cup dry white wine
8 large chowder clams, in shell, washed (see note)
10 ounces fresh spinach, washed and chopped
1/2 cup fresh basil leaves, chopped
2 to 6 small fresh hot peppers, chopped
3 ears fresh corn, shucked
1 cup milk
2 cups heavy cream
Salt and pepper as desired

Steps:

  • In a large, deep pot, fry the pork in the water over medium heat until the water is gone and the pork is lightly browned and well rendered.
  • Add onions and garlic and cook until the onion is translucent. Add wine and clams, then cover and steam until the clams open. Remove clam shells from clams. Chop the clams fine and return to the pot.
  • Add spinach, basil and peppers and simmer four minutes. Run a sharp knife down all the rows of corn kernels and, using the back of a stiff knife, scrape the kernels off the cob onto a plate. Add kernels to the pot and boil one minute. Add milk and cream and return to the boil. Season to taste with salt and pepper.

Nutrition Facts : @context http, Calories 659, UnsaturatedFat 18 grams, Carbohydrate 33 grams, Fat 51 grams, Fiber 5 grams, Protein 20 grams, SaturatedFat 30 grams, Sodium 1178 milligrams, Sugar 15 grams, TransFat 0 grams

SPINACH AND CORN CHOWDER



Spinach and Corn Chowder image

Easy and rich chowder, definitely not low cal. We have a large family and love soup, so this recipe makes a lot. I made this up on the spot when we needed a soup course one day and it worked great! Enjoy!

Provided by GuavaJelli

Categories     Chowders

Time 45m

Yield 16 serving(s)

Number Of Ingredients 18

3 tablespoons olive oil
4 slices turkey bacon, chopped
1 medium onion, chopped
1 medium green bell pepper, chopped
2 tablespoons garlic, chopped
2 hot red peppers, dried (optional)
3 tablespoons flour
8 cups vegetable stock (or 8 cups water and 4 Tbsp stock powder) or 8 cups chicken stock (or 8 cups water and 4 Tbsp stock powder)
2 1/2 cups frozen corn kernels
1 (10 ounce) package frozen chopped spinach (thaw under cold water, no need to dry)
1/2 cup butter, 1 stick
6 cups whole milk
2 cups heavy cream
salt, to taste
white pepper, to taste
hot sauce, to taste
2 tablespoons cornstarch
3 tablespoons cold water (optional)

Steps:

  • Over medium high heat, cook chopped bacon in olive oil until crisp, remove and set aside.
  • Saute onion, green pepper, garlic and dried peppers (if using) in left over oil until soft but not brown (3-5 minutes).
  • Reduce heat to medium, add flour and whisk to form roux; cook roux until slightly toasty - do not let brown (3 minutes).
  • Add stock or water 2 cups at a time, whisking to prevent lumps.
  • Add corn, spinach and butter; simmer 10 minutes.
  • Add milk, cream, reserved bacon bits and seasonings to taste, stir and simmer 5-10 additional minutes.
  • **Optional** If soup is not thick enough, dissolve cornstarch in cold water, then add to soup and stir until thickened.

Nutrition Facts : Calories 284.2, Fat 23.3, SaturatedFat 12.8, Cholesterol 68.3, Sodium 146.2, Carbohydrate 14.9, Fiber 1.4, Sugar 5.5, Protein 6

SPICY CLAM AND CORN CHOWDER



Spicy Clam and Corn Chowder image

Provided by Rachael Ray : Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 21

1 tablespoon EVOO
1/3 pound lean bacon, chopped
4 large ears corn on the cob, kernels cut off and cobs scraped
2 tablespoons seafood seasoning, such as Old Bay
2 tablespoons fresh thyme leaves, finely chopped
4 cloves garlic, chopped
3 to 4 small ribs celery with leafy tops, chopped
2 fresh bay leaves
2 jalapeno or Fresno chiles, chopped or thinly sliced
1 red onion, chopped
4 cups chicken stock
3 to 4 heirloom tomatoes, chopped
4 pounds littleneck clams, scrubbed
1 lager beer
Sea salt and freshly ground pepper
Hot sauce, for serving
3 English muffins, chopped into bite-size cubes
1/2 stick butter (4 tablespoons)
2 tablespoons hot sauce
2 tablespoons fresh flat-leaf parsley, finely chopped
1 teaspoon seafood seasoning, such as Old Bay

Steps:

  • Preheat the oven to 350 degrees F.
  • For the chowder: In a soup pot or a Dutch oven, heat the EVOO over medium-high heat. Add the bacon and cook until crisp, about 5 minutes. Add the corn and cook until the kernels are lightly browned at the edges, 6 to 8 minutes. Add the seafood seasoning, thyme, garlic, celery, bay leaves, chiles and onions, and cook until softened, 6 to 8 minutes. Stir in the chicken stock and tomatoes. Bring to a simmer, then turn off the heat.
  • For the croutons: Arrange the English muffin cubes on a wire rack set over a baking sheet. Toast in the oven until light golden. Melt the butter with the hot sauce. Place the croutons in a bowl and toss with the parsley, seafood seasoning and the butter mixture. Return to the rack set over the baking sheet and bake until deeply golden. Let cool.
  • To finish the chowder: Place the clams and beer in a large pot with a tight-fitting lid, and season with sea salt and pepper. Cover and bring to a boil, then cook at a rapid simmer until the clams open, 3 to 5 minutes. Discard any unopened clams.
  • Divide the clams and the cooking liquid among 4 shallow bowls. Ladle the corn chowder over top and garnish with the croutons. Serve with hot sauce.
  • Cook's Notes: You can make the chowder base up to 5 days ahead. Cool and store in the refrigerator, then reheat over a medium flame. Buy the clams within 48 hours of serving and cook them just before you're ready to serve.
  • You can store the croutons in an airtight container or in a foil pouch until ready to use.

CLAM CHOWDER WITH SPINACH AND DILL



Clam Chowder With Spinach and Dill image

Provided by David Tanis

Categories     dinner, lunch, soups and stews

Time 1h

Yield 6 servings

Number Of Ingredients 17

48 small clams, like littleneck or Manila, well rinsed
1 tablespoon olive oil
1 tablespoon butter
2 cups diced onion
2 cups diced leek
Salt and pepper
Pinch cayenne
1 cup diced celery
2 bay leaves
1 large thyme sprig
6 ounces thick-sliced smoked bacon
2 pounds potatoes, peeled and diced
1/2 pound spinach, cooked briefly, squeezed dry and chopped
8 tablespoons crème fraîche
Zest of one small lemon
2 tablespoons chopped dill
1/2 cup thinly sliced scallions

Steps:

  • Put clams in a large deep skillet and add 4 cups water. Cover tightly with lid and bring to a boil over high heat. Reduce heat to medium-high and continue cooking until all clams have opened, about 5 minutes. Remove lid and let clams cool. Shuck clams, discarding shells, and reserve in small bowl. Strain broth through a fine-meshed sieve. You should have about 3 1/2 cups clam juice. Keep warm over low heat.
  • Put olive oil and butter in a wide heavy-bottomed soup pot over medium-high heat. Add onion and leek, season with salt, pepper and cayenne, and cook until softened, about five minutes. Add celery, bay leaves and thyme sprig and cook for 5 minutes more.
  • Meanwhile, bring 1 cup water to a boil in a small pot. Cut bacon crosswise into 1/2-inch lardons. Simmer lardons for 2 minutes, then drain. Add lardons to soup pot, along with potatoes. Season generously, stir to coat and cook for 1 minute.
  • Add 3 1/2 cups warm clam broth and bring pot to a boil. Reduce to a simmer and cook until potatoes are tender, about 7 to 10 minutes. Check seasoning.
  • Just before serving, add reserved shucked clams, stir in spinach and heat through. Stir together crème fraîche and lemon zest and season to taste. Ladle soup into wide bowls. Add a tablespoon of crème fraîche mixture to each bowl and sprinkle with dill and scallions.

Nutrition Facts : @context http, Calories 443, UnsaturatedFat 11 grams, Carbohydrate 44 grams, Fat 21 grams, Fiber 7 grams, Protein 22 grams, SaturatedFat 8 grams, Sodium 1038 milligrams, Sugar 6 grams, TransFat 0 grams

NEW ENGLAND CLAM AND CORN CHOWDER WITH HERBS



New England Clam and Corn Chowder With Herbs image

Make and share this New England Clam and Corn Chowder With Herbs recipe from Food.com.

Provided by Shelby Jo

Categories     Chowders

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

6 slices thick bacon, cut crosswise into 1/2 inch pieces
1 large onion, chopped
2 large carrots, peeled & chopped
1 1/4 teaspoons dried thyme
3/4 teaspoon crushed dried rosemary
3 tablespoons all-purpose flour
4 cups whole milk
1 (8 ounce) unpeeled white potatoes, cut into 1/2 inch cubes
3 (6 1/2 ounce) cans chopped clams with juice
1 (8 3/4 ounce) can corn, drained
chopped fresh parsley

Steps:

  • Cook bacon in large saucepan over medium heat until crisp. Transfer bacon to opaper towels to drain. Pour out all but 3 tablespoons drippings from pan.
  • Add next 4 ingredients to pan; sprinkle with salt and pepper. Saute until vegetables are crips 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.

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