New England Clam and Corn Chowder with Herbs

New England Clam And Corn Chowder With Herbs Recipe

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Vicki Butts (lazyme)


I love a great clam chowder. This one sounds good from Bon Appeitit, January 2009.


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15 Min
25 Min
Stove Top


  • 6
    thick bacon slices, cut crosswise into 1/2-inch pieces
  • 1 large
    onion, chopped
  • 2 large
    carrots, peeled, chopped
  • 1 1/4 tsp
    dried thyme
  • 3/4 tsp
    crushed dried rosemary
  • 3 Tbsp
    all purpose flour
  • 4 c
    whole milk
  • 8 oz
    unpeeled white-skinned potato, cut into 1/2-inch cubes
  • 3 6-oz can(s)
    chopped clams in juice
  • 1 8-oz can(s)
    corn kernels, drained
  • ·
    chopped fresh parsley

How to Make New England Clam and Corn Chowder with Herbs


  1. Cook 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.
  2. Add 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.
  3. Add 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.
  4. Divide soup among bowls, sprinkle with bacon and parsley, and serve.

Printable Recipe Card

About New England Clam and Corn Chowder with Herbs

Course/Dish: Chowders
Main Ingredient: Seafood
Regional Style: American
Other Tag: Quick & Easy

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