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Clam And Corn Chowder Soup Recipe

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Clam Chowder Soup Recipe Simply Home Cooked
Clam Chowder Soup Recipe Simply Home Cooked from simplyhomecooked.com

Description

This clam and corn chowder soup recipe is a perfect soup for winter. It is creamy, warm, and hearty, which makes it a great comfort food for cold weather. This soup is easy to make and can be ready in less than an hour. It has a perfect combination of clams, corn, potatoes, and bacon that gives a unique and delicious flavor to the soup.

Prep Time

The prep time for this soup is around 20 minutes.

Cook Time

The cook time for this soup is around 30 minutes.

Ingredients

  • 6 slices bacon, chopped
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 1 can (14.75 oz) cream-style corn
  • 1 can (10 oz) whole baby clams, drained
  • 1 pound potatoes, diced
  • 1 cup heavy cream
  • Salt and pepper to taste

Equipment

  • Dutch oven or large pot
  • Knife and cutting board
  • Measuring cups and spoons
  • Wooden spoon or spatula

Method

  1. In a Dutch oven or large pot, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside.
  2. Add the onion to the pot and cook until soft, about 5-7 minutes.
  3. Add the garlic and cook for another minute.
  4. Sprinkle the flour over the onion and garlic and stir to combine.
  5. Add the chicken broth, cream-style corn, whole baby clams, and potatoes to the pot. Stir to combine.
  6. Bring the soup to a simmer and cook until the potatoes are tender, about 15-20 minutes.
  7. Add the heavy cream to the pot and stir to combine.
  8. Season the soup with salt and pepper to taste.
  9. Divide the soup among bowls and top with the reserved bacon.
  10. Serve hot.

Notes

  • You can use fresh or canned clams for this recipe. If using fresh clams, you will need to steam them first and then chop them before adding to the soup.
  • If you want a thicker soup, you can add more flour to the soup or let it simmer for a few more minutes to thicken.
  • If you don't have heavy cream, you can use half-and-half or whole milk instead.
  • This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Nutrition Info

  • Serving size: 1 cup
  • Calories: 380
  • Fat: 23g
  • Saturated Fat: 11g
  • Cholesterol: 80mg
  • Sodium: 880mg
  • Carbohydrates: 32g
  • Fiber: 3g
  • Sugar: 6g
  • Protein: 12g

Recipe FAQ

Can I make this soup without bacon?

Yes, you can omit the bacon or use a vegetarian substitute like tempeh bacon or mushrooms.

Can I use canned potatoes instead of fresh potatoes?

Yes, you can use canned potatoes instead of fresh potatoes. Just drain and rinse the canned potatoes before adding them to the soup.

Can I make this soup in a slow cooker?

Yes, you can make this soup in a slow cooker. Cook the bacon and onion in a pan on the stovetop first, then transfer them to a slow cooker with the remaining ingredients. Cook on low for 6-8 hours or high for 3-4 hours.

Recipe Tips

  • Make sure to chop the bacon into small pieces before cooking so that it cooks evenly.
  • You can use any type of potatoes for this recipe, but I recommend using Yukon Gold potatoes for their creamy texture.
  • If you want a smokier flavor, you can use smoked paprika or add a few drops of liquid smoke to the soup.
  • You can add other vegetables like celery or carrots to the soup for more flavor and nutrition.

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