Slow-Simmered Clam Chowder with Potatoes and Corn

By · Reviewed by AislePrompt Editorial · ·

A hearty chowder featuring plump clams, tender potatoes, and sweet corn simmered in a rich broth. This new england-inspired soups ready in about 60 minutes pairs potatoes, olive oil, medium yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 40 min Serves 6 New England cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Dice 1.5 lbs potatoes into 1/2-inch cubes. In a large pot over medium heat, warm 2 tbsp olive oil. Add 1 medium yellow onion, finely diced, and 2 celery stalks, finely diced, and cook for 5 minutes until softened.
  2. Step 2: Add 3 garlic cloves, minced, and cook for 1 minute until fragrant. Stir in 1/4 cup all-purpose flour and cook for 2 minutes, stirring constantly.
  3. Step 3: Gradually pour in 4 cups clam juice while whisking to avoid lumps, then add 2 cups whole milk and 1/2 tsp dried thyme. Bring to a gentle simmer and cook for 5 minutes.
  4. Step 4: Add 1.5 lbs diced potatoes and 1 cup frozen corn. Simmer uncovered for 20 minutes until potatoes are tender.
  5. Step 5: Stir in 24 oz drained clams (with reserved juice) and 1/4 tsp cayenne pepper. Cook for 5 minutes until heated through.
  6. Step 6: Stir in 2 tbsp fresh parsley, season with 1/4 tsp black pepper, and adjust salt if needed.

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Frequently asked questions

How long does Slow-Simmered Clam Chowder with Potatoes and Corn take to make?

Total time is about 60 minutes (20 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Simmered Clam Chowder with Potatoes and Corn?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep potatoes from drying out.

Can I substitute ingredients in Slow-Simmered Clam Chowder with Potatoes and Corn?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Simmered Clam Chowder with Potatoes and Corn for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Simmered Clam Chowder with Potatoes and Corn?

New England soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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