Roasted Corn and Clam Chowder

A robust combination of hearty flavors that bring warmth anytime of the year. Featuring Custom Culinary® Gold Label Clam Base, Roasted Corn and Clam Chowder consists of corn, celery, onions, thyme, creamed corn, clams, potatoes, and cayenne pepper.


What You'll Need

Amount Ingredients
4 cups Corn, yellow, sweet, fresh or frozen
2 cups Celery, fresh, small diced
2 cups Onions, yellow, freh, small diced
1 cup Butter, salted
1 cup Flour, all purpose, bleached, enriched
1 Tbsp. Thyme, ground, dry
3 cups Creamed corn, yellow, sweet
1 ½  gal Water
4 oz. Custom Culinary® Gold Label Clam Base
4 cups Chopped clams, canned, fresh or frozen, drained
4 cups Redskin potatoes, 1/4" diced, fresh or frozen, cooked
1 qt Heavy cream
1/4 tsp. White pepper, ground
to taste Cayenne pepper
1/2 cup Flat leaf parsley, coarsely chopped
PREPARATION

  1. Place corn on a greased sheet pan and roast in a hot oven until it begins to brown, stirring occasionally. Set aside.
  2. In a large pot, sweat onions and celery in butter until vegetables soften. Add flour and stir to make roux. Add thyme and cream-style corn.
  3. Add water and clam base and bring to a boil.
  4. Add chopped clams, pre-cooked potatoes and roasted corn. Simmer 10 minutes, stirring occasionally.
  5. Add cream, simmer 10 more minutes. Season with white pepper, cayenne pepper, and parsley.
  6. Hold above 140°F for service or chill and hold below 40°F.

CHEF'S TIP