Corn and Clam Chowder Recipe

1      Reviews by:    Sammie Jasper   Corn and Clam Chowder Recipe uses an array of bacon, onions, salt and pepper, all-purpose flour, chopped clams, clam juice, milk, potatoes, thyme, frozen corn and chopped parsley to create this delicious clam chowder. Food Category:    Soup Cuisine Origin:    Northeastern    Servings: 8 Calories: 418 per serving Print Preview Rate This Recipe Prep Time:   19 Minutes Cook Time:   15 Minutes Total Time:   34 Minutes

INGREDIENTS

• 2 Tbsp olive oil
• 2 slices bacon (about 2 oz), cut into 1/4-in. pieces
• 1 large onion, chopped
• Kosher salt and pepper
• 2 cloves garlic, finely chopped
• 2 Tbsp all-purpose flour
• 2 6.5-oz cans chopped clams in clam juice
• 1 8-oz bottle clam juice
• 3 cups whole milk
• 1 lb medium red bliss potatoes, cut into 1/2-in. pieces
• 6 sprigs fresh thyme
• 1 10-oz pkg frozen corn, thawed
• Cooked crumbled bacon and chopped parsley, for serving

DIRECTIONS

• Place the oil and bacon in a Dutch oven or large pot and cook over medium heat, stirring occasionally, until the bacon is crisp, about 5 minutes.
• Add the onion, season with 1/4 tsp salt and 1/2 tsp pepper and cook, covered, stirring occasionally, until very tender, 8 to 10 minutes. Stir in the garlic and cook for 1minute.
• Sprinkle the flour over the onion and cook, stirring, for 1 minute. Drain the canned clam juice into the pan (reserve the clams), add the bottled clam juice and stir to combine.
• Stir in the milk, then add the potatoes and thyme and bring the mixture to a boil, stirring occasionally. Reduce heat and simmer for 12 minutes. Add the corn and clams and cook until the potatoes are just tender and the corn and clams are heated through, about 3 minutes.
• Discard the thyme and serve the soup with crumbled bacon and parsley, if desired.

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