Summer Corn And Clam Chowder Recipe

Name: Summer Corn And Clam Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Olive Oil; 2 cloves Garlic, Minced; 1 cup Chopped Onion; 1 cup Chopped Broccolini; 1 cup Chopped Celery; 2 whole Small Red Potatoes, Chopped; 2 teaspoons Fresh Thyme; 2 cups Fresh Or Frozen Corn; 3 cups Vegetable Stock; 1/2 cups Heavy Cream; 1/2 cups Dry White Wine; 1 teaspoon Salt; 1 teaspoon Pepper; 1 pound Littleneck Clams

Servings: persons

2 Tablespoons Olive Oil
2 cloves Garlic, Minced
1 cup Chopped Onion
1 cup Chopped Broccolini
1 cup Chopped Celery
2 whole Small Red Potatoes, Chopped
2 teaspoons Fresh Thyme
2 cups Fresh Or Frozen Corn
3 cups Vegetable Stock
1/2 cups Heavy Cream
1/2 cups Dry White Wine
1 teaspoon Salt
1 teaspoon Pepper
1 pound Littleneck Clams

1
In a soup pot, heat the olive oil on medium high heat. Add the garlic and onions and cook until fragrant. Next, add the broccolini and celery. Cook for about 3 minutes, until tender.
2
Next, add the potatoes and stir for about 5 minutes. Next, add the thyme and the corn. Then, add the veggie stock, cream, and wine. Bring to a boil and reduce to a simmer. Add salt and pepper.
3
While the soup is simmering, prepare the clams. Rinse and place in the soup. Let cook for 5 to 10 minutes, until the clams open up. Serve hot and garnish with more thyme for color.

381

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 14 ingredients. The key ingredients include: 2 Tablespoons Olive Oil, 2 cloves Garlic, Minced, 1 cup Chopped Onion, 1 cup Chopped Broccolini, and more.

Yes, Summer Corn And 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.

Summer Corn And Clam Chowder

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