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.
Clam and Corn Chowder Recipe
Servings: 4
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Ingredients
- 6.5 oz. clams minced
- 1 cup onion chopped
- 2 cups potatoes cubed
- 1 cup carrots chopped
- 3 Tablespoon butter
- 3 Tablespoon 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
Instructions
- Melt butter in large saucepan and saute onions for 5 minutes. Whisk in flour until smooth.3 Tablespoon butter, 3 Tablespoon flour
- 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.1 cup onion, 2 cups potatoes, 1 cup carrots, 1 cup half-and-half cream, 1 cup milk, 1 1/2 teaspoons salt, bay leaf, ground black pepper to taste
- Add clams and corn and cook 5 more minutes.6.5 oz. clams, 1/2 bag frozen corn
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Nutrition Information
Calories: 361kcal | Carbohydrates: 37g | Protein: 14g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 65mg | Sodium: 1056mg | Potassium: 804mg | Fiber: 4g | Sugar: 9g | Vitamin A: 6062IU | Vitamin C: 26mg | Calcium: 194mg | Iron: 2mg
Nutrition facts are estimates.
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