Chipotle Clam Chowder

Cooking Time

45 minutes

Prep Time

20 minutes

Serving Size

6-8 servings

Chipotle Clam Chowder is a cozy, flavor-packed twist on the classic New England favorite. Smoky chipotle peppers add a gentle heat that pairs perfectly with tender clams, sweet corn, and creamy potatoes, while crispy bacon on top delivers the ultimate savory crunch.

The secret to its smooth, velvety base? Wesson Canola Oil. Used to sauté the aromatic vegetables and create a golden roux, it ensures every spoonful is rich, creamy, and full of flavor without being heavy.

Served with oyster crackers and a sprinkle of fresh parsley, this chowder is the perfect comfort food for chilly nights, family dinners, or anytime you want to elevate a beloved classic with a bold, smoky twist.

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CONTAINS:

shellfish

Ingredients

Chipotle Clam Chowder

Bacon 8 oz, raw.

Carrot, diced 1 cup.

Celery, diced 1 cup.

Onion, diced 1 cup.

Wesson Canola Oil 4 tbsp.

All-purpose flour 4 tbsp.

Water 8 cups.

Canned clams, with juice 10 oz.

Potatoes, diced 2 cups.

Corn, frozen 1 cup.

Canned chipotle peppers in Adobo sauce 3 tbsp, minced.

Heavy cream 1 cup.

Kosher salt 2 tsp.

Ground black pepper 1/2 tsp.

Fresh parsley, chopped 2 tbsp.

Oyster crackers to garnish (optional).

Method

Bake the Bacon

Preheat the oven to 350°F.

Arrange the bacon on a parchment or foil-lined baking sheet. Bake for 15-20 minutes, or until crisp.

Transfer the bacon to paper towel-lined plates to drain and cool. Once cooled, break into large pieces and set aside.

Soup Base

In a large pot or Dutch oven, heat 3 tbsp of Wesson Canola Oil over medium heat. Add the diced carrot, celery, onion, and 2 tsp kosher salt. Cook until the onions are translucent and vegetables are softened, about 8-10 minutes.

Make the Roux:
Add the flour and cook, stirring constantly, for about 30 seconds to form a roux. Slowly add half of the water while stirring to prevent lumps. Once the mixture thickens and begins to bubble, add the remaining water and bring to a simmer.

Assembly Method

Stir in the clam juice (from the canned clams), diced potatoes, and corn. Simmer gently for about 20 minutes, or until the potatoes are tender, stirring occasionally.

Stir in the heavy cream, canned clams (including any remaining juice), chipotle peppers, and chopped parsley. Simmer for 1-2 minutes. Add more water if the chowder is too thick.

Taste and adjust seasoning with more salt or chipotle as desired. Divide into bowls and top with the reserved bacon pieces and oyster crackers, if desired.