Soup And Chowder Recipe

render bacon

If using bacon, place a large heavy-bottomed pot or Dutch oven over medium heat. Add chopped bacon and cook until fat renders and pieces are crisp, about 6–8 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate and reserve fat in the pot. If not using bacon, heat butter and olive oil in the pot over medium heat until the butter foams.

Add the diced onion, celery, and carrots to the pot. Sauté, stirring frequently, until the vegetables are softened and the onion is translucent, about 6–8 minutes.

Add the minced garlic, thyme leaves, and bay leaf. Cook, stirring, until fragrant, about 1 minute.

make roux

Sprinkle the flour over the softened vegetables and stir to combine. Cook the flour for 2–3 minutes, stirring constantly, to remove the raw flour taste. If mixture is dry, add a splash (1–2 tbs) of the wine or broth to loosen.

Slowly whisk in the white wine (if using) to deglaze the pot, scraping up any browned bits from the bottom. Then gradually whisk in 4 cups of the chicken broth until smooth and combined.

Add the potato cubes, remaining 2 cups of broth and 1 cup water. Bring the mixture to a gentle boil, then reduce heat to maintain a simmer. Cover partially and simmer until potatoes are tender, about 12–15 minutes.

Stir in the corn kernels and canned clams with their juice (if using fresh clams, add chopped clams and 1/2 cup clam broth). Continue simmering for 4–5 minutes to heat through and allow flavors to meld.

Temper the heavy cream: ladle about 1/2 cup of the hot broth into a measuring cup with the cream and whisk to warm the cream. Slowly pour the tempered cream into the pot while stirring. Heat gently — do not boil vigorously after adding cream — for 3–4 minutes until slightly thickened.

Stir in the Dijon mustard, Old Bay seasoning, kosher salt, black pepper, and lemon juice. Taste and adjust salt and pepper as needed.

If you prefer a slightly thicker chowder, remove about 1 cup of the simmered mixture (vegetables and liquid) to a blender or use an immersion blender to pulse until partially smooth, then return it to the pot and stir to combine for a creamier texture.

Return the reserved crisp bacon to the pot, stirring to combine and heat through (if using). Remove bay leaf.

Ladle the chowder into warm bowls. Garnish with chopped fresh parsley and an extra grind of black pepper. Serve with crusty bread or oyster crackers on the side.