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Clam chowder with potato and sweet corn

October 12th, 2015

This delicious and simple Clam chowder has made it onto our menu in week 43. We just love the combination of salty clams and sweet corn. An absolute autumn favourite!


Download recipe
45 min.174 kcal.2 pers.


  • A package of sweet corn1  pcs
  • Potatoes400  g
  • A bunch of spring onions1  pcs
  • Shallots1  pcs
  • Fresh clams (300g)1  pcs
  • Tomatoes150  g

Good to have at home

  • Salt
  • Pepper
  • Olive oil
  • Garlic cloves1 pcs
  • Vegetable broth750 ml
  • Small red chili pepper0,5 pcs
  • White wine or vegetable broth125 ml

How to do:


  • Peel the potatoes and cut them into smaller cubes. Peel and chop shallot. Cut the corn from the cobs. Clean the spring onions and cut them into rings. Set the greener rings aside on a plate and use them for serving.


  • Heat some olive oil in a large pot and sauté potato cubes, sweet corn and shallot and spring onions for 2-3 min. on medium heat. Deglaze with vegetable broth and bring to a boil. Reduce the heat to medium and cover with a lid. Let simmer for 20 min.


  • Clean, seed and finely chop chili pepper. Peel and chop garlic. Wash the tomatoes and cut them into coarse cubes. Heat some olive oil in a medium-sized pot and sauté garlic and chili pepper for 1-2 min. on medium heat. Add tomato cubes and clams and sauté for another 2 min. Deglaze with white wine or vegetable broth. Let simmer for 10 min. until the clams have opened and the white wine has evaporated. Drain into a colander and briefly rinse under cold water. Discard the mussels that have not opened. You can add it all to the soup or alternatively remove the clamshells before adding them to the soup. Season the soup to taste with a pinch of salt.


  • Pour the soup into larger bowls and top with spring onions. Enjoy while hot!