Late we have been having lots of soups, they just seem to go well this time of year. This is a recipe for a typical clam chowder, but with corn added in. I like the corn since it adds another taste to the chowder and makes it unique.
Ingredients:
- 1 (6.5 ounce) can minced clams
- 1 cup chopped onion
- 2 cups cubed potatoes
- 1 cup chopped carrots
- 3 T butter
- 3 T flour
- 1 cup half-and-half cream
- 1 cup milk
- 1/2 bag frozen corn
- 1 1/2 teaspoons salt
- bay leaf
- ground black pepper to taste
Directions:
- Melt butter in large saucepan and sauté onions for 5 minutes. Whisk in flour until smooth.
- Drain juice from clams. Add cream, milk and clam juice to pan and stir until thick and smooth. Add all the rest of the ingredients except clams and corn. Cook 20 minutes until potatoes are tender.
- Add clams and corn and cook 5 more minutes.
For more Tasty Tuesday link up at Balancing Beauty and Bedlam.
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