Spicy Chicken Chili for Game Day
◷ 25 min
Main CourseReader rated
Clam Chowder Made in a Cast Iron Pot
This creamy clam chowder is the perfect cozy meal to warm you up on a chilly day. Cooking it in a cast iron pot helps develop rich flavors and gives the soup a comforting, homemade touch.
◷55 minTotal Time
♜4Servings
▥HardDifficulty
Ingredients
4servings
Instructions
1
Saut Vegetables in Bacon Grease
Start by heating the bacon grease in a cast iron Dutch oven over medium heat. Toss in the potatoes, carrots, onion, and garlic, and cook everything together, stirring now and then, until the onion softens—this should take about 5 to 10 minutes. Next, sprinkle in the flour, salt, garlic powder, liquid smoke, and black pepper, stirring well to coat all the veggies evenly.
2
Simmer Broth and Thicken
Pour in the chicken broth along with the reserved clam juice, then lower the heat and let it simmer gently until the potatoes and carrots are nice and tender, about 15 to 20 minutes. While that’s cooking, melt the butter in a small saucepan over low heat. Stir in the cornstarch and cook it for a minute or two until smooth.
3
Add Cream and Thicken
Slowly add the milk and cream to the butter mixture, stirring constantly until it thickens up, which should take about 5 minutes. Pour this creamy mixture back into the pot with the veggies and broth, then keep it on low heat, stirring until the chowder thickens to your liking, around 5 to 10 minutes.
4
Add Corn and Clams
Stir in the corn and let it cook for another 5 minutes. Finally, add the chopped clams and cook just until they're heated through, about 5 more minutes. Give everything a good stir, then it’s ready to serve!
Why You’ll Love This Recipe
This chowder is creamy, comforting, and full of fresh flavors from the clams and herbs. Using a cast iron pot helps develop a rich, even heat that brings out the best in every ingredient. It’s perfect for chilly days or whenever you want a hearty meal.
Serving Suggestions
Serve this chowder with crusty bread or oyster crackers on the side. A simple green salad or roasted vegetables pair nicely to balance the richness. Garnish with fresh parsley or chives for a pop of color and freshness.
Storage Tips
Let the chowder cool completely before storing it in an airtight container. It keeps well in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking or separating.
