Buttermilk Corn and Clam Chowder Recipe

Today, I’m so excited to tell you about a special soup I made yesterday, It’s the Buttermilk Corn and Clam Chowder. This tasty chowder is very delicious because it mixes the tasty flavors of clams with a little tanginess from buttermilk and corn. I really enjoy making Clam Chowder soups! Every now and then, I like to experiment with different flavors and herbs to create new and exciting tastes. If you share my love for these soups, be sure to check out my other Clam Chowder recipes.

This Buttermilk Corn and Clam Chowder is for anyone who wants a yummy and comforting soup that tastes very delicious. If you really like seafood or want to try something new and exciting, this chowder recipe is a perfect choice to make. It’s got sweet corn, tasty clams, and a surprise twist with buttermilk. Even though this recipe seems fancy and complicated, making it is so easy! Just follow the simple instructions and use ingredients you can find easily.

Ingredients

Gather the following ingredients to start cooking this Buttermilk Corn and Clam Chowder:

• 2 cups fresh clams, cleaned
• 1 cup fresh or frozen corn kernels
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 3 cups potatoes, diced
• 4 cups chicken or vegetable broth
• 1 cup buttermilk
• 2 tablespoons all-purpose flour
• 2 tablespoons butter
• Salt and pepper to taste
• Fresh parsley for garnish

How to Make Buttermilk Corn and Clam Chowder

Prepare the Clams

First, make sure the clams are super clean. Check them for any sand. If a clam doesn’t close when you tap it, say bye-bye to it!

Sauté

In a big pot, melt some butter on medium heat. Add chopped onions and tiny pieces of garlic. Cook them until they smell really nice and soft.

Build the Base

Sprinkle flour on the yummy-smelling stuff in the pot. Stir it a lot to make a special sauce roux. Slowly pour in chicken broth, stirring so there are no lumps. Toss in diced potatoes and let everything cook until the potatoes are soft.

Add Clams and Corn

Now, gently put in the clean clams and corn. Let them swim in the pot until the clams open and the corn is ready. For me I add a lot of corn, I want to make it a little bit like Corn soup, and I want to feel the corn taste more than Clams.

Finish with Buttermilk

Pour in the buttermilk, stir it gently, and add some salt and pepper to make it tasty. Let the soup bubble a bit more for 5-7 minutes.

Serve and Garnish

Use a big spoon to put the Buttermilk Corn and Clam Chowder in bowls. Make it look fancy with fresh parsley on top. Now, eat up and enjoy the yummy seaside flavor!

Kitchen Equipment

To make this Buttermilk Corn and Clam Chowder, you’ll need the following kitchen equipment:

• Large pot
• Wooden spoon
• Ladle
• Chopping board
• Chef’s knife

How to Store this Buttermilk Corn and Clam Chowder

If you somehow have some of this yummy chowder left, don’t worry at all! Put it in a tight-sealed container in the fridge for a couple of days. When you’re ready to eat it again, warm it up on the stove and add a bit more buttermilk to make it nice and creamy again. Now, you’ve got a tasty meal ready to enjoy again!

Tips

• Try to use fresh clams for a taste of the ocean. But, if you can’t find them, canned clams work just as well and are easy to use!
• If you want a little bit of spicy version, Add a tiny bit of spicy stuff like cayenne pepper. Just a little, so it’s not too spicy!
• For mushroom lovers, you can use mushrooms instead of clams and chicken broth. It’s a tasty change for people who don’t like fishy things.
• Eat your soup with Filipino Cheese bread! Crusty bread or garlic bread is perfect for scooping up all the tasty soup from your bowl.

Food Pairings

Eat this yummy Buttermilk Corn and Clam Chowder with some Filipino cheese bread. It’s a tasty sponge that soaks up all the delicious soup! If you want something fresh and crispy, have it with a salad.

FAQ

Can I use canned clams instead of fresh ones?

Fresh is the best one! But Canned clams can be a good option for this recipe and make it even easier. Just make sure to pour off the liquid and give them a good rinse before putting them in the chowder.

Can I freeze Buttermilk Corn and Clam Chowder?

Well, technically, you can freeze it, but here’s the deal: when it thaws, the chowder might not be as awesome as when it’s fresh. So, it’s better to enjoy it right away or keep it in the fridge for a couple of days. That way, it stays super tasty!

Can I use frozen corn instead of fresh?

I don’t recommend you use Frozen corn, But If you don’t have fresh corn, You can use it.

Is there a substitute for buttermilk?

For sure! If you don’t have buttermilk, mix regular milk with a little bit of lemon juice or vinegar. Wait a bit, and you’ve got a cool buttermilk replacement. but the taste will be changed.

How do I know if the clams are cooked?

Look for the clams that open up, they’re ready to eat! If one stays closed, it means it doesn’t want to join the soup party.

Conclusion

There you have it, a recipe that transports you to the seaside with every spoonful. I hope you enjoy creating and savoring this Buttermilk Corn and Clam Chowder as much as I do. Don’t forget to share this recipe with your friends and family, and if you want more delicious recipes delivered straight to your inbox, be sure to subscribe to my blog. Happy cooking!