buttermilk clam ‘n corn chowder
I have a recipe for Buttermilk Corn Chowder that I make often. Someone told me that they thought it would be good with minced clams added to it. I re-worked that recipe and this is what I came up with. It turned out delicious. This recipe is now one of our favorites.
prep time
30 Min
cook time
35 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 2 tablespoons coconut oil
- 1 large onion, chopped
- 2 medium potatoes, peeled and chopped (2 cups)
- 2-1/2 cup whole kernel shoepeg corn
- 1 cup chopped celery
- 2 cups chicken broth, divided
- 3 cans (6.5 oz) minced clams with juice
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
- 2 tablespoons all purpose flour
- 2-1/2 cup buttermilk
- - paprika or snipped cilantro, optional
How To Make buttermilk clam ‘n corn chowder
-
Step 1Heat the coconut oil in a 3-quart saucepan. Add the chopped onion and cook until translucent.
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Step 2Add the potatoes, corn, celery, 1-1/ 2 cups of the chicken broth, the juice from the clams, salt, and pepper. Bring to boiling, reduce heat; cover and simmer for 15 to 20 minutes or until vegetables are tender.
-
Step 3Combine flour and remaining 1/2 cup chicken broth; add to vegetable mixture. Cook and stir until thickened and bubbly.
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Step 4Add the chopped clams, reduce heat to low. Stir in the buttermilk; heat through but do not boil. Garnish each serving with paprika or snipped cilantro, if desired. Serve immediately.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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