Northwest Seafood Corn Chowder Recipe
Northwest Seafood Corn Chowder Recipe photo by Taste of Home
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Northwest Seafood Corn Chowder Recipe

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This chowder showcases the best of Northwest seafood; it’s all in here, from bay scallops to snapper.
TOTAL TIME: Prep: 45 min. Cook: 40 min.
MAKES:8 servings
TOTAL TIME: Prep: 45 min. Cook: 40 min.
MAKES: 8 servings


  • 2 large ears sweet corn in husks
  • 14 fresh cherrystone clams
  • 6 Jones Dairy Farm Dry-Aged Bacon strips, chopped
  • 1/3 cup butter, cubed
  • 2 large onions, chopped
  • 1 celery rib, chopped
  • 1 tablespoon chopped shallot
  • 2 garlic cloves, minced
  • 1/2 cup all-purpose flour
  • 2 cups water
  • 1 bottle (8 ounces) clam juice
  • 3/4 pound potatoes, cubed
  • 1/4 cup clam stock
  • 2 tablespoons minced fresh parsley
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon dried thyme
  • 1/2 pound bay scallops
  • 1/2 pound uncooked small shrimp, peeled and deveined
  • 1-1/2 cups heavy whipping cream

Nutritional Facts

1 cup: 476 calories, 33g fat (18g saturated fat), 145mg cholesterol, 518mg sodium, 28g carbohydrate (4g sugars, 3g fiber), 19g protein.


  1. Carefully peel back husks from corn to within 1-in. of bottom; remove silk. Rewrap corn in husks. Place on a baking sheet. Bake at 375° for 30-35 minutes or until tender.
  2. Meanwhile, tap clams; discard any that do not close. Place in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until clams open. Drain. Remove meat from clams; chop and set aside.
  3. In a Dutch oven, cook bacon over medium heat until crisp. Add the butter, onion, celery and shallot; cook until vegetables are tender. Add garlic; cook 1 minute longer. Stir in flour until blended; cook and stir for 10 minutes or until browned (do not burn). Gradually add water and clam juice. Bring to a boil; cook and stir for 2 minutes or until thickened.
  4. Cut corn from cobs. Stir the corn, potatoes, clam stock, parsley, bay leaf, salt, pepper and thyme into soup. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
  5. Add the scallops, shrimp and clams; cook 3-4 minutes longer or until shrimp turn pink and scallops are opaque. Stir in cream; heat through. Discard bay leaf. Yield: 8 servings (2 quarts).
Originally published as Northwest Seafood Corn Chowder in Country August/September 2010, p52

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