2026 Chowder Cook-Off Winning Recipe

- Rebecca Gilbert
- September 4, 2026
2026 Chowder Cook-Off Winning Recipe
Amy’s Mexican Cobb Clam Chowder
Ingredients:
- 3 cups chicken broth
- 1 cup heavy cream
- 1 cup chopped gold potatoes
- Two 10 ounce cans whole baby clams (drained of water)
- One 8 ounce bottle clam juice
- 1 cup chopped yellow onion
- 1/3 cup chopped celery
- 3 teaspoons flour
- 1 teaspoon ancho chili pepper
- 1/2 cup chopped roasted poblano pepper
Toppings:
- 1/3 cup chopped crisped bacon (5 slices)
- ¼ cup cubed avocado
- 4 tablespoons pico de gallo
- 3 tablespoons cilantro leaves
- ¼ cup crumbled cotija cheese
Mexican Crema:
- ½ cup sour cream
- 2 tablespoons lime juice
Instructions:
1) In a large pot, crisp the bacon over medium high heat. Drain bacon on paper towels, chop when cooled.
2) Leaving the grease in the pot, add the onion and celery and cook 3 minutes over medium high heat until slightly soft. Add 1/3 cup of the chicken broth, then add the flour and cook for one minute, stiring throughout.
3) Add the rest of the chicken broth, the clam juice and the other chowder ingredients except the baby clams and poblano pepper. Cover and cook 12 minutes or until potatoes are soft.
4) Roast whole poblano pepper over a gas flame until blackened all over. Put in a glass bowl, cover with lid and steam for 10 minutes. Rub away the char, chop and seed the poblano and add to the broth.
5) Turn the heat off the broth and add the baby clams. Let sit for 2 minutes till warmed through.
6) Whisk the sour cream and lime juice together for the Mexican crema
7) Ladle chowder into bowls and top with bacon, cotija cheese, cilantro leaves, avocado, and pico de gallo. Drizzle Mexican crema on top.
Serves: 4
Wine Pairing: CRU Winery Unoaked Chardonnay
The wine pairs beautifully with the Mexican Cobb Clam Chowder because of its bright acidity and clean fruit flavors which perfectly balances the dish’s rich, smoky, and creamy elements without overpowering them.
