corn and clam chowder – oh what a beautiful morning

“The corn is as high as an elephant’s eye and looks like its climbin’ clear up to the sky.” Rogers & Hammerstein

Hi there,

When I was a child, I looked forward to my summer “vacation.” It was two weeks spent with my grandparents being thoroughly spoiled. One of the things I enjoyed most, besides being bought every paper doll imaginable, was going to the local farms and buying their produce and dairy products. Corn in July was the sweetest and the milk was sold in glass bottles with the cream rising to the top. Grandmom always turned that cream into a sweet treat.

Since we were a Catholic family that meant no meat on Friday. Dinners on Friday were always a nightmare for me since I detested fish. But my grandmother knew how to fix that. We would go to the fishmonger and she would buy fresh shellfish and take it home and fry it. I always looked forward to Friday dinner at Grandmoms. One of my favorite dinners was the combination of sweet corn, extra creamy milk, and shucked clams in their liquor made into a chowder. A bowl of this chowder along with those extra hard chowder crackers always made me always look forward to Friday dinner.

GRANDMOM BASH’S CHICKEN AND CORN CHOWDER

Ingredients:

  • 1/2 stick of butter
  • splash of olive oil
  • 1/2 large onion diced
  • 1/2 fennel bulb diced
  • !/4 cup of minced parsley
  • 1/4 teaspoon nutmeg
  • 3 thyme sprigs
  • 32 ounces of chicken broth
  • 2 large or 4 small Yukon gold potatoes diced
  • 4 ears of corn, kernels removed and cobs saved
  • 1/2 lb clam meat in liquor
  • 1/4 cup of half and half
  • salt and Aleppo pepper to taste
  • squeeze of siracha to taste

Directions:

  1. Melt butter and splash of olive oil in a dutch oven
  2. Sautee onion, fennel, parsley with nutmeg and Aleppo pepper
  3. Add thyme sprigs, potatoes, chicken broth
  4. Remove corn from the cob and reserve
  5. Add the Cobbs to the broth
  6. Cook until potatoes are slightly unfinished
  7. Remove the cobs
  8. Add the corn and the clam meat and liquor
  9. When clams are finished cooking (about 5 minutes), add the half and half
  10. Taste and add salt

I hope you enjoy this delicious taste of summer.

Talk soon, β€οΈπŸ’• Bernadette

41 comments

  1. πŸ’œ πŸ²πŸ«•πŸ₯£πŸ˜ƒπŸ˜‹πŸ™‚

    …πŸ’›πŸ’šπŸ’™…

    1. I have a kind of fallen in love with fennel lately. It adds a richness to most recipes. Thanks for always reading so closely and have a wonderful week Dorothy.

  2. Lovely. I wish I had some in front of me right now. I can only get seafood frozen, which really wouldn’t be the same… unfortunately.

  3. I agree the chowder looks delicious. We are from Maine and the New England Clam Chowder is our favorite. We also like corn chowder, now you have combined them and it is a great idea.

  4. Homemade food certainly holds family memories. Their soup looks delicious and innovation is characteristic of good cooks. Your photo is very evocative of an unforgettable time in your grandmother’s kitchen. Greetings.

    1. Grandmom’s are special and I hope my grandchildren remember me with the same amount of love. I’ll bet you could make the chowder with shrimp.

  5. Ooh, this sounds so good! I love the fennel in there with the clams, too. This recipe is headed straight toward the top of my culinary bucket list! πŸ˜‹

    1. She was wonderful to me – not so much to other people. πŸ™„. Thanks for taking the time to read Elizabeth and for trying out the recipes.

  6. Summer memories … with grandparents … and delicious food!
    Thank you for the recipe – I love chowder but have never made it.

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