supper clam chowder
Even my shellfish-averse husband and grown kids love this creamy chowder, sweetened with creamed corn.
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prep time
20 Min
cook time
15 Min
method
Stove Top
yield
4-6 serving(s)
Ingredients
- 6 slices bacon, chopped
- 1 large onion, chopped
- 2 large potatoes, peeled and chopped
- 1 large red bell pepper, chopped
- 2 small cans clams, drained & juice reserved or lg (10 oz) can clams
- 2 cups whole milk ( do not use skim or 2%)
- 1/2 cup bottled clam juice
- 1 can 5 oz creamed corn
- 3 tablespoons choped fresh thyme
How To Make supper clam chowder
-
Step 1Cook chopped bacon until fat is rendered and bacon begins to brown. Add onion and saute until transparent. Add potatoes and bell pepper and saute 1-2 minutes. Add reserved clam liquid, clam juice, ans milk. Simmer over low heat until potatoes are tender - DO NOT BOIL. Add corn and clams, simmer about 5 minutes until thickened. Mix in thyme and season to taste with salt & pepper.
- 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!
Discover More
Category:
Chowders
Category:
Fish Soups
Category:
Cream Soups
Ingredient:
Seafood
Culture:
American
Method:
Stove Top
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