Traditional Northeast chowders are nothing more than cream, fish, and butter with a few crackers thrown in. Every ingredient imaginable has crept in and out of chowders through the years, but one constant remains: cream.

Recipe by Cooking Light April 2000


Recipe Summary test

6 servings (serving size: 1 1/2 cups)


Ingredient Checklist


Instructions Checklist
  • Preheat broiler. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, and jalapeño pepper on a foil-lined baking sheet; flatten bell peppers with hand. Broil 10 minutes or until blackened. Place peppers in a zip-top plastic bag; seal. Let stand 5 minutes. Discard seeds and membranes from jalapeño pepper. Peel and chop bell peppers and jalapeño pepper; set aside. Drain clams in a colander over a bowl, reserving liquid.

  • Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan, reserving drippings in pan. Crumble bacon; set aside. Add chopped onion to pan; sauté 10 minutes. Add flour; cook 2 minutes, stirring constantly. Stir in reserved clam liquid, potato, corn, wine, and clam juice; bring to a boil. Partially cover, reduce heat, and simmer 25 minutes or until potato is tender. Stir in roasted peppers, clams, half-and-half, green onions, basil, and black pepper. Cook 5 minutes or until thoroughly heated. Sprinkle with crumbled bacon.

Nutrition Facts

241 calories; calories from fat 25%; fat 6.6g; saturated fat 3.1g; mono fat 2.2g; poly fat 0.8g; protein 6.4g; carbohydrates 37.8g; fiber 4.7g; cholesterol 37mg; iron 3.2mg; sodium 339mg; calcium 154mg.