Clam & Corn Chowder
Created by ellie on January 4, 2016
- Servings: 4
- Prep Time: 10m
- Cook Time: 30m
- Recipe #22358
Ingredients
- 6 ounces bacon slices (6 slices, cut crosswise into 1/2 inch pieces)
- 1 yellow onion (chopped)
- 6 ounces carrots (2 carrots, peeled and chopped)
- 1 1/4 teaspoons dried thyme
- 3/4 teaspoon dried rosemary (I used one sprig of rosemary from the garden)
- 3 tablespoons all-purpose flour
- 4 cups milk
- 1 (8 ounce) potato (cut into 1/2 inch cubes)
- 3 cans (6 1/2 ounce) clams (chopped in juice)
- 1 can (8 3/4 ounce) whole kernel corn (drained)
- Parsley, chopped
How to Make
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Step 1: In a large saucepan or pot cook bacon over medium heat until crisp. Transfer to paper towels to drain. Pour out all but 3 tablespoons of the drippings from the pan. Add next 4 ingredients (-rosemary); sprinkle with salt and pepper. Saute until vegetables are crisp tender (5 minutes). Sprinkle flour over and stir cooking for another minute or so. Gradually add milk to the pot, stirring constantly and bring to a boil; reduce heat to medium and cook until slightly thickened, stirring often (5 minutes).
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Step 2: Add potatoes, clams with the juice, and drained corn. Bring to a boil; reduce heat to medium low and simmer until potatoes are tender, stirring often (10 minutes). Season to taste with salt and pepper.
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Step 3: Divide soup into bowl; sprinkle with bacon and parsley.
Nutritional Facts
- Serving Size: 1 (484.8 g)
- Calories 670.7
- Total Fat - 25.1 g
- Saturated Fat - 10.2 g
- Cholesterol - 82.4 mg
- Sodium - 1297.3 mg
- Total Carbohydrate - 76.4 g
- Dietary Fiber - 9.1 g
- Sugars - 15.7 g
- Protein - 35.3 g
- Calcium - 340.2 mg
- Iron - 2.5 mg
- Vitamin C - 5.8 mg
- Thiamin - 0.6 mg