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.
Yield: 4
Clam and Corn Chowder Recipe
Prep Time
5 minutes
Cook Time
35 minutes
Total Time
40 minutes
Ingredients
- 6.5 oz. minced clams
- 1 cup onion, chopped
- 2 cups cubed potatoes
- 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.
- 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.
Notes
Nutrition facts are estimates.
Nutrition Information:
Yield:
4Amount Per Serving: Calories: 341Saturated Fat: 11gCholesterol: 64mgSodium: 1309mgCarbohydrates: 31gFiber: 4gSugar: 6gProtein: 14g
