Clam Chowder {30 Minute Recipe}
Author: Maria
Recipe type: Soup
Cuisine: Seafood
Serves: 6
- 3 6.5 oz cans of chopped clams in clam juice
- 1 large onion, small diced
- 2 stalks of celery, small sliced
- 2 carrots, very small diced
- 4 medium potatoes, small diced
- 1 15 oz can sweet kernel corn, (can used frozen if desired 1½ cups)
- 5 tbsp butter
- 4 tbsp flour
- 2 cups light whipping cream (or 1 cup cream one cup milk)
- 1-2 cups milk
- Salt and Pepper to taste
- Bacon Bits and Parsley for garnish (optional)
- In a large soup pot, Turn burner to medium high and add the butter.
- As butter is melting add chopped onion, celery, carrot and potatoes.
- Saute for 5 minutes or until onion and celery are very tender. (salt and pepper generously approx 1 tsp salt ¼ tsp pepper)
- While veggies are sauteing, drain clams and reserve the clam juice
- Add flour and stir until incorporated.
- Pour in clam juice and stir until it thickens up.
- Add the light cream and 1 cup milk
- Bring chowder to a low boil. Let chowder simmer at a low boil until carrots and potatoes are tender. (about 10 minutes)
- Add drained clams and drained corn to chowder and heat through.
- Chowder will be quite thick. Add milk to get desired consistency.
- Add more salt and pepper to taste.
- Serve with rolls or bread and garnish with bacon and parsley if desired.
Recipe by Real Life Dinner at https://reallifedinner.com/easy-clam-chowder-30-minute-recipe/
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