Cheese Potato Clam Chowder Recipe

Name: Cheese Potato Clam Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter or 2 tablespoons margarine; 1 large onion, chopped; 2 (14 ounce) cans vegetable broth; 4 cups potatoes, peeled and diced; 1 (15 ounce) can corn kernels, drained; 1 (4 ounce) canof chopped jalapenos; 2 (1 1/3 ounce) packets country gravy mix; 1 (12 ounce) can evaporated milk; ½ cup milk; 2 (6 1/2 ounce) cansof chopped clams; 1 cup shredded cheddar cheese

Servings: persons

2 tablespoons butter or 2 tablespoons margarine
1 large onion, chopped
2 (14 ounce) cans vegetable broth
4 cups potatoes, peeled and diced
1 (15 ounce) can corn kernels, drained
1 (4 ounce) canof chopped jalapenos
2 (1 1/3 ounce) packets country gravy mix
1 (12 ounce) can evaporated milk
½ cup milk
2 (6 1/2 ounce) cansof chopped clams
1 cup shredded cheddar cheese

1
Bring a medium sized pot of water to a boil, and cook diced potatoes until almost tender.
2
Drain and set aside.
3
In a large pot, melt 2 tablespoons butter.
4
Add chopped onion and cook until tender.
5
Add vegetable broth, potatoes, corn and jalapenos.
6
Bring to a boil.
7
Dissolve the gravy packets in evaporated milk.
8
Add to boiling mixture.
9
Reduce heat to low.
10
Add remaining 1/2 cup of milk, cheddar cheese and clams.
11
Stir until cheese is melted.
12
Chowder will continue to thicken as it cools.
13
Serve with oyster crackers, garlic bread or bread bowls.

417

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons butter or 2 tablespoons margarine, 1 large onion, chopped, 2 (14 ounce) cans vegetable broth, 4 cups potatoes, peeled and diced, and more.

Yes, Cheese Potato Clam Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cheese Potato Clam Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions