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Creamy Corn & Clam Chowder

Creamy Corn & Clam Chowder

Canned whole baby clams are easy to use and give this chowder extra flavor and hardiness.


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15 min
Prep Time
40 min
Total Time
6 (1 1/4-cup)
servings

Ingredients

2 tablespoons Land O Lakes® Butter

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 cup Land O Lakes® Fat Free Half & Half

1 tablespoon chopped fresh thyme leaves  

1/2 teaspoon salt

1/4 teaspoon coarse ground pepper

Fresh thyme sprigs, if desired

 

 *Substitute 1 teaspoon dried thyme leaves.

How to make

  1. STEP 1

    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.

  2. STEP 2

    Add half & half, clams, chopped thyme, salt and pepper. Continue cooking, stirring occasionally, 5-8 minutes or until heated through.

  3. STEP 3

    To serve, ladle into individual serving bowls. Garnish with fresh thyme sprigs, if desired.

Tip #1

Serve this chowder with warm bread and a green salad for a light, but satisfying meal.

Nutrition (1 serving)

250 Calories
8 Fat (g)
90 Cholesterol (mg)
1040 Sodium (mg)
28 Carbohydrates (g)
2 Dietary Fiber
19 Protein (g)
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