Creamy Corn & Clam Chowder
Canned whole baby clams are easy to use and give this chowder extra flavor and hardiness.
1 large (1 cup) onion, chopped
1 1/2 teaspoons finely chopped fresh garlic
2 (10-ounce) cans whole baby clams, reserve juice
1 (15-ounce) can cream-style corn
1 (8-ounce) bottle clam juice
1 large (1 1/2 cups) potato, peeled, chopped
1 tablespoon chopped fresh thyme leaves*
1/2 teaspoon salt
1/4 teaspoon coarse ground pepper
Fresh thyme sprigs, if desired
Melt butter in 3-quart saucepan until sizzling; add onions and garlic. Cook over medium heat, stirring occasionally, 4-5 minutes or until softened. Stir in reserved clam juice, cream-style corn, bottled clam juice and potatoes (clams will be added later). Increase heat to medium-high. Cook 4-6 minutes or until mixture comes to a boil. Reduce heat to medium. Cover; cook, stirring occasionally, 12-15 minutes or until potatoes are just tender.
Add half & half, clams, chopped thyme, salt and pepper. Continue cooking, stirring occasionally, 5-8 minutes or until heated through.
To serve, ladle into individual serving bowls. Garnish with fresh thyme sprigs, if desired.
*Substitute 1 teaspoon dried thyme leaves.
Serve this chowder with warm bread and a green salad for a light, but satisfying meal.
Nutrition Facts (1 serving)
Dietary Fiber: 2g
Recipe #12759©2003Land O'Lakes, Inc.