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–+ servings

Best New England Clam Chowder with Parsnips for Two One Pot Recipe

This flavorful one-pot recipe combines the comforting creaminess of New England clam chowder with the sweetness of parsnips and corn. Perfect for two, it’s an easy and satisfying dish ready in just 45 minutes.
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Total Time 45 minutes
Course Soup
Cuisine New England
Servings 2

Equipment

  • Large saucepan

Ingredients
  

  • 2 slices bacon cut into 1/4-inch pieces
  • 1 small onion chopped fine
  • 1/2 teaspoon minced fresh thyme or ⅛ teaspoon dried thyme
  • 1 1/2 tablespoons all-purpose flour
  • 2 6 1/2-ounce cans minced clams, drained with juice reserved
  • 1 8-ounce bottle clam juice
  • 4 ounces parsnips peeled and cut into ½-inch pieces
  • 1/2 cup heavy cream
  • 1/2 cup frozen corn thawed

Instructions
 

Prepare the Base:

  • In a large saucepan, cook bacon over medium heat until crisp, about 5 to 7 minutes.
  • Add onion and cook until softened, approximately 5 minutes. Stir in thyme and cook until fragrant, about 30 seconds.
  • Stir in flour and cook for 1 minute. Slowly whisk in reserved clam juice and bottled clam juice, scraping up browned bits and smoothing out lumps.

Add Vegetables and Cook:

  • Stir in parsnips and bring the mixture to a simmer. Cook until the parsnips are tender, about 10 minutes.
  • Add cream, corn, and clams, and cook until heated through, approximately 3 minutes.

Season and Serve:

  • Remove from heat and season with salt and pepper to taste. Serve immediately.
Keyword Creamy corn chowder for two, Easy chowder recipe, one pot clam chowder, Parsnip chowder with clams, Simple one pot recipes
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