creamy clam chowder soup

Name: Creamy Clam Chowder Soup
Prep time: 30 min
Cook time: 1 h
Yield: 6
Ingredients: 1 cup(s) onion, finely chopped; 1 cup(s) celery, finely chopped; 3 can(s) (6-1/2 oz) minced clams; 3/4 cup(s) butter beans; 3/4 cup(s) flour; 1 pint(s) half-and-half; 1 pint(s) milk; 1-1/2 tablespoon(s) salt; 1/2 tablespoon(s) pepper; 1 tablespoon(s) wine vinegar; 2 cup(s) potatoes, finely chopped

(1 RATING)

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Catherine Erwin

Clovis, CA

Updated on Oct 26, 2011

This is my family's favorite soup for fall. With it's creamy texture and quick prep time, it's a mid week busy night winner! I add some fresh sourdough bread and have no problems getting everybody together around the dinner table!

Rate

prep time 30 Min

cook time 1 Hr

method ---

yield 6 serving(s)

Ingredients

1 cup onion, finely chopped
1 cup celery, finely chopped
3 cans (6-1/2 oz) minced clams
3/4 cup butter beans
3/4 cup flour
1 pint half-and-half
1 pint milk
1-1/2 tablespoon salt
1/2 tablespoon pepper
1 tablespoon wine vinegar
2 cups potatoes, finely chopped

How To Make creamy clam chowder soup

Step 1

Place all veggies in medium saucepan. Drain juice from clams and pour clams over veggies.

Step 2

Add enough water to barely cover veggies and simmer. Cook over medium heat until potatoes are fork tender. (About 20 minutes)
Step 3

In meantime, melt butter. Add flour and blend. Cook one or two minutes over medium heat so that flour doesn't taste raw.
Step 4

Add half-and-half and milk. Cook and stir until smooth and creamy. Use whisk to blend. Continue stirring until soup is thickened.
Step 5

Add vegetables and clams (water too!) to the soup. Add seasonings to taste. Lastly add vinegar.
Step 6

Heat thoroughly and enjoy!
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