Name: Dairy-Free Corn Chowder with Clams and Chorizo
Yield: 4 Servings
Ingredients: 5 Tbsp. vegetable oil, divided; 4 oz. fresh chorizo, preferably Mexican, casings removed; 1 tsp. hot smoked Spanish paprika or smoked paprika; 1 medium onion, finely chopped; 6 garlic cloves, thinly sliced; 24 littleneck clams (about 2 lb.), scrubbed; 4 ears of corn, kernels removed (about 4 cups); 1–2 Tbsp. fresh lime juice; Kosher salt; Cilantro leaves with tender stems (for serving)

A bowl of clam and corn chowder with a bright yellow broth cilantro and dashes of hot sauce on top.

Photo by Julian Cousins, food styling by Adriana Paschen, prop styling by Elizabeth Jaime

This silky dairy-free version of corn chowder is a slurpable ode to summer’s golden child. Puréed corn gives this soup its light-but-creamy texture, while clams bring big briny, savory flavor.

What you’ll need

Immersion Blender
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Large Pot
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Kamenoko Tawashi Scrub Brush
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Ladle
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Creamy Corn and Clam Chowder With Crispy Chorizo

What you’ll need

Recipe notes