creamy clam chowder soup

★★★★★ 1 Review
InHisGrip avatar
By Catherine Erwin
from Clovis, CA

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!

★★★★★ 1 Review
serves 6
prep time 30 Min
cook time 1 Hr

Ingredients For creamy clam chowder soup

  • 1 c
    onion, finely chopped
  • 1 c
    celery, finely chopped
  • 3 can
    (6-1/2 oz) minced clams
  • 3/4 c
    butter beans
  • 3/4 c
    flour
  • 1 pt
    half-and-half
  • 1 pt
    milk
  • 1-1/2 Tbsp
    salt
  • 1/2 Tbsp
    pepper
  • 1 Tbsp
    wine vinegar
  • 2 c
    potatoes, finely chopped
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How To Make creamy clam chowder soup

  • 1
    Place all veggies in medium saucepan. Drain juice from clams and pour clams over veggies.
  • 2
    Add enough water to barely cover veggies and simmer. Cook over medium heat until potatoes are fork tender. (About 20 minutes)
  • 3
    In meantime, melt butter. Add flour and blend. Cook one or two minutes over medium heat so that flour doesn't taste raw.
  • 4
    Add half-and-half and milk. Cook and stir until smooth and creamy. Use whisk to blend. Continue stirring until soup is thickened.
  • 5
    Add vegetables and clams (water too!) to the soup. Add seasonings to taste. Lastly add vinegar.
  • 6
    Heat thoroughly and enjoy!
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