Why You’ll Love this Smoky Southwest Corn & Clam Chowder
Food enthusiasts, this Smoky Southwest Corn & Clam Chowder isn’t your ordinary soup—it’s a flavor explosion that’ll have you coming back for seconds.
The smoky bacon creates a rich foundation while the green chilies add that perfect southwestern kick. Not too spicy, just enough to warm you up.
I’m obsessed with how the tender clams complement the sweet corn kernels.
And those dill-infused potatoes? Divine. Can you imagine a more perfect balance of creamy and savory?
It’s hearty enough for dinner but refined enough for guests. Perfect for chilly evenings or summer gatherings alike.
What Ingredients are in Smoky Southwest Corn & Clam Chowder?
This smoky, creamy chowder brings together the best of both worlds—oceanic flavors from the East Coast and southwestern heat from the West. The ingredient list might look long, but don’t worry, most are pantry staples you probably already have on hand.
What makes this soup truly special is the combination of smoky bacon (the foundation of so many great chowders) with the unexpected addition of green chilies, which give this traditional dish a southwestern twist.
- 6 slices smoked bacon, cut into small pieces
- 1 onion, chopped
- 1/3 cup flour
- 3 cups milk
- 1 cup cream
- 2 (6 1/2 ounce) cans chopped clams (with liquid reserved)
- 2 potatoes, cut into 1/2 inch dice
- 1/2 teaspoon dried thyme
- 1 tablespoon dried dill weed
- 2 cups corn (fresh, canned, frozen or thawed)
- 1 (7 ounce) can diced green chilies
- Seasoning salt and pepper to taste
When shopping for these ingredients, quality really matters for a few key items. For the clams, get a good brand—they’re the star of the show, after all.
As for the corn, fresh summer corn cut right off the cob makes this chowder absolutely divine, but frozen works wonderfully in the off-season (and honestly, who’s time to shuck corn on a busy weeknight?).
The green chilies typically come in mild, medium, or hot varieties, so choose based on your heat preference. And while the recipe calls for dried herbs, you could certainly substitute fresh—just remember to triple the amounts if you go that route.
How to Make this Smoky Southwest Corn & Clam Chowder
Making this chowder is all about building layers of flavor, starting with the smoky foundation. In a 4 or 5 quart pan, cook 6 slices of smoked bacon (cut into small pieces) over medium heat until they’re almost crisp but still slightly chewy. This usually takes about 5-7 minutes, and you’ll notice the fat rendering out—that’s liquid gold for flavoring!
Once the bacon is nearly done, add 1 chopped onion right into those bacon drippings and cook until tender and translucent, about 3-4 minutes.
Now comes the vital thickening step. Sprinkle 1/3 cup flour over the bacon-onion mixture and cook for exactly 1 minute, stirring constantly. This brief cooking time prevents any raw flour taste while creating the base for our creamy texture.
Next, slowly pour in 3 cups milk and 1 cup cream while stirring continuously to prevent lumps—nobody wants a lumpy chowder! At this point, add your diced potatoes (2 medium ones cut into 1/2-inch cubes) and the reserved clam liquid you’ve drained from the cans. This liquid carries so much briny flavor that would be a crime to waste.
The next phase is all about gentle simmering and seasoning. Bring the mixture to a boil over medium-high heat while stirring frequently to prevent scorching (burnt milk isn’t the flavor profile we’re going for).
Once it’s bubbling, reduce to medium-low and stir in 1/2 teaspoon dried thyme and 1 tablespoon dried dill weed. Let the chowder simmer uncovered for 10-15 minutes, or until you can easily pierce the potatoes with a fork.
For those who enjoy baking bread to accompany their chowder, a KitchenAid stand mixer can make the process much easier and more efficient.
In the final stretch, stir in 2 cups corn, the 7-ounce can of diced green chilies, and the chopped clams. Season with salt and pepper to your liking, then cook for just 5 more minutes to heat everything through.
The result? A perfectly balanced chowder with smoky depth, southwestern kick, and coastal comfort in every spoonful.
Smoky Southwest Corn & Clam Chowder Substitutions and Variations
While the original recipe creates a delicious smoky chowder, you’ve got plenty of room to play with the ingredients based on what’s in your pantry or dietary needs.
Can’t find clams? Try substituting shrimp or even chicken.
Vegetarians might swap in mushrooms for that umami flavor.
Dairy-free folks can use coconut milk or a good non-dairy alternative.
For extra heat, add a dash of cayenne or chopped jalapeños.
Want it meatier? Double the bacon, why not?
And those potatoes can easily become sweet potatoes for a surprising twist.
What to Serve with Smoky Southwest Corn & Clam Chowder
Now that you’ve mastered the chowder itself, let’s talk about what to serve alongside this smoky masterpiece.
I can’t think of anything better than a crusty sourdough bread or warm cornbread to complement those southwestern flavors. A simple green salad with a light vinaigrette cuts through the richness, giving your meal perfect balance.
Want to enhance the southwestern theme? Try serving with tortilla chips or blue corn chips for dipping.
And if you’re feeling fancy, a glass of crisp Chardonnay or cold Mexican beer makes this humble soup feel like a special occasion meal.
Final Thoughts
After enjoying this Smoky Southwest Corn & Clam Chowder, you’ll understand why it’s become such a staple in my recipe collection. The combination of smoky bacon, sweet corn, and briny clams creates such a satisfying depth of flavor that’s hard to resist on chilly evenings.
What makes this chowder special is its versatility. Don’t have fresh corn? Frozen works beautifully. Want it spicier? Add more green chilies or a dash of hot sauce. The recipe adapts to what you have on hand, which is perfect for those last-minute dinner decisions. Trust me, your taste buds will thank you.
