new england clam and corn chowder with herbs
I love a great clam chowder. This one sounds good from Bon Appeitit, January 2009.
prep time
15 Min
cook time
25 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 6 - thick bacon slices, cut crosswise into 1/2-inch pieces
- 1 large onion, chopped
- 2 large carrots, peeled, chopped
- 1 1/4 teaspoons dried thyme
- 3/4 teaspoon crushed dried rosemary
- 3 tablespoons all purpose flour
- 4 cups whole milk
- 8 ounces unpeeled white-skinned potato, cut into 1/2-inch cubes
- 3 6-oz cans chopped clams in juice
- 1 8-oz cans corn kernels, drained
- - chopped fresh parsley
How To Make new england clam and corn chowder with herbs
-
Step 1Cook bacon in large saucepan over medium heat until crisp. Transfer bacon to paper towels to drain. Pour out all but 3 tablespoons drippings from pan.
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Step 2Add next 4 ingredients to pan; sprinkle with salt and pepper. Saute until vegetables are crisp-tender, about 5 minutes. Sprinkle flour over; stir 1 to 2 minutes. Gradually add milk to pan, stirring constantly. Bring to boil; reduce heat to medium and cook until slightly thickened, stirring often, about 5 minutes.
-
Step 3Add potatoes, clams with juice, and drained corn. Bring to boil; reduce heat to medium-low and simmer until potatoes are tender, stirring often, about 10 minutes. Season to taste with salt and pepper.
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Step 4Divide soup among bowls, sprinkle with bacon and parsley, and serve.
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