Corn and Clam Chowder

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  • 25 min prep time
  • 45 min total time
  • 10 ingredients
  • 5 servings

Ingredients

2
slices bacon, cut up
3
medium potatoes, peeled, cut into 1/2-inch cubes (3 cups)
3/4
cup chopped onions
1/2
cup chopped celery
2
cups skim milk
2
(6.5-oz.) cans minced clams, drained, reserving liquid
3/4
teaspoon dried thyme leaves
1/8
to 1/4 teaspoon pepper
1
(15-oz.) can cream-style corn
1
(11-oz.) can vacuum-packed whole kernel corn, drained

Directions

  1. 1 In large saucepan or Dutch oven, cook bacon over medium heat until brown and crisp. With slotted spoon, transfer bacon to paper towel to drain. Remove all but 1 tablespoon pan drippings from saucepan.
  2. 2 Add potatoes, onions and celery to drippings in saucepan; cook and stir 5 minutes. Add milk, reserved clam liquid, thyme and pepper; mix well. Reduce heat to medium-low; cover and simmer 15 to 20 minutes or until vegetables are tender.
  3. 3 Carefully transfer 2 cups hot mixture to food processor bowl with metal blade or blender container; process until smooth. Return mixture to saucepan. Stir in cream-style corn, whole kernel corn and clams. Return to a boil. Reduce heat; simmer 4 to 6 minutes or until thoroughly heated, stirring occasionally.
  4. 4 To serve, ladle chowder into individual soup bowls. Crumble reserved bacon; sprinkle over chowder.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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