New England Roasted Corn and Clam Chowder

New England Roasted Corn and Clam Chowder Serves: 2 gallons


  • 1½ lbs. whole kernel corn, preferably fresh
  • 2 oz. vegetable oil
  • 4 oz. fresh shallots, minced
  • 8 oz. salted pork or bacon cut into small dice
  • 1 lb. minced onion
  • 1 lb. minced celery
  • 1 lb. flour
  • 2 lb. chopped fresh clams, raw
  • 1½ lbs. Yukon Gold potatoes
  • 1⅓ gallons water
  • 6½ oz. Clam Base
  • 2 quarts milk
  • 24 oz. heavy cream
  • ½ tsp. thyme
  • to taste salt and white pepper


  1. 1 Combine whole kernel corn, vegetable oil and minced shallots and roast in 400°F oven until slightly golden brown, then reserve.
  2. 2 Heat a heavy gage soup pot and add salted pork or bacon and render fat.
  3. 3 Add onion and celery and cook until onion is transparent.
  4. 4 Reduce heat and add flour while stirring, cook for 5 minutes stirring frequently, this is the roux that will thicken the soup.
  5. 5 Then add potatoes, clams, water and RC Clam Base, thoroughly blend all together and bring mixture to a simmer.
  6. 6 While this is coming to a simmer, combine milk and heavy cream in a separate pot and heat to 145°F and add to rest of ingredients.
  7. 7 Add thyme, roasted corn and season with salt and white pepper, Corn simmer chowder for 30 minutes.


Value Added Suggestions:

To “Umamify” the recipe, simply add 2 tsp. RC Umami Sensations® Kokumi Powder and 1 tsp. RC Umami Sensations® Oyster Extract Powder. Clam BaseUmami Sensations™ Kokumi PowderUmami Sensations™ Oyster Extract Powder
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