Clam And Corn Chowder Recipe

Name: Clam And Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1 Tbsp. olive oil; 2 large chopped onions; 1 clove garlic, minced; 1 c. celery, chopped; 1/2 tsp. dried dill; 1/2 tsp. dried thyme; 4 c. chicken broth; 2 c. raw potatoes, cut in 1/2-inch cubes; 1 (16 oz.) can creamed corn; 2 c. milk; 7 oz. chopped clams

Servings: persons

1 Tbsp. olive oil
2 large chopped onions
1 clove garlic, minced
1 c. celery, chopped
1/2 tsp. dried dill
1/2 tsp. dried thyme
4 c. chicken broth
2 c. raw potatoes, cut in 1/2-inch cubes
1 (16 oz.) can creamed corn
2 c. milk
7 oz. chopped clams

1
In a 4-quart saucepan bring chicken broth to a boil. Meanwhile, heat oil in a skillet and cook onion, garlic and celery for 10 minutes or until slightly soft.
2
Stir in dill and thyme. Add cooked vegetables to broth along with potatoes.
3
Cover pot and simmer about 15 minutes or until potatoes are tender.
4
Stir in creamed corn and simmer 5 minutes, then add milk and undrained clams.
5
Simmer until heated through (do not boil) about 5 minutes. Adjust salt if necessary.
6
Sprinkle with 2 tablespoons chopped parsley if you like.
7
Makes about 10 cups (135 calories each, if made with low-fat milk).

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1 Tbsp. olive oil, 2 large chopped onions, 1 clove garlic, minced, 1 c. celery, chopped, and more.

Yes, Clam And Corn 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.

Clam And Corn Chowder

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