CLAM & CORN CHOWDER
Clam and corn chowder is a staple in New England during the summer months. Here we make it healthier-and faster-than the traditional cream-laden version, but just as luscious.
Provided by Breana Lai Killeen, M.P.H., RD
Categories Healthy Corn Chowder Recipes
Time 45m
Number Of Ingredients 15
Steps:
- Cut kernels from corn cobs. Reserve the cobs.
- Add the corn kernels and bacon to a large pot. Cook over medium-high heat, stirring occasionally, until the bacon is crisp and the corn starts to brown, about 6 minutes. Using a slotted spoon, transfer the bacon and corn to a small bowl.
- Add butter, onion, celery, garlic, thyme and bay leaf to the pot. Reduce heat to medium and cook, stirring occasionally, until the vegetables are soft, about 3 minutes. Sprinkle flour over the vegetables and cook, stirring, for 1 minute. Stir in juices from the cans, clam juice and the reserved corncobs. Cook, stirring occasionally, until thickened, 1 to 2 minutes. Add potatoes and bring to a boil. Reduce heat to maintain a simmer; cover and cook until the potatoes are tender, 12 to 15 minutes. Discard the corncobs, thyme sprigs and bay leaf.
- Stir in clams, milk, pepper and salt. Add half of the reserved bacon and corn. Cook, stirring, until hot, 1 to 2 minutes. Serve topped with the remaining bacon and corn.
Nutrition Facts : Calories 344 calories, Carbohydrate 43 g, Cholesterol 97 mg, Fat 11 g, Fiber 5 g, Protein 23 g, SaturatedFat 5 g, Sodium 798 mg, Sugar 9 g
NEW ENGLAND CLAM AND CORN CHOWDER WITH HERBS
Provided by Bon Appétit Test Kitchen
Categories Soup/Stew Herb Appetizer Sauté Quick & Easy High Fiber Dinner Lunch Bacon Clam Corn Winter Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added Diabetes-Friendly
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Cook bacon in large saucepan over medium heat until crisp. Transfer bacon to paper towels to drain. Pour out all but 3 tablespoons drippings from pan. Add next 4 ingredients to pan; sprinkle with salt and pepper. Sauté until vegetables are crisp-tender, about 5 minutes. Sprinkle flour over; stir 1 to 2 minutes. Gradually add milk to pan, stirring constantly. Bring to boil; reduce heat to medium and cook until slightly thickened, stirring often, about 5 minutes. Add potatoes, clams with juice, and drained corn. Bring to boil; reduce heat to medium-low and simmer until potatoes are tender, stirring often, about 10 minutes. Season to taste with salt and pepper.
- Divide soup among bowls, sprinkle with bacon and parsley, and serve.
CLAM AND CORN CHOWDER
Provided by Food Network
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Melt the butter in a large stockpot over moderate heat. Saute the onions for 10 minutes. Add the carrots, celery, corn and potatoes and saute 2 minutes longer. Pour in the clam juice. Bring to a boil, reduce to a simmer and cook 30 minutes.
- Meanwhile, bring the white wine to a boil in a large saucepan and reduce by one-third. Add the clams, cover and steam, shaking the pan occasionally, until the clams open up, 5 to 7 minutes. Remove and discard any that do not open. Remove the cover and let the clams cool in the pot. When cool enough to handle, separate the meat from the shells, reserving the juice, and chop the clams. Set aside. Reserve the cooking liquid.
- Add the tomato, red pepper and jalapeno to the soup pot and cook over low heat an additional 10 minutes. Strain the reserved cooking juices and clam juice through a fine kitchen towel or coffee filter into the soup. Add the chopped clams and cook 10 more minutes. Stir in the cilantro, lime juice and pepper. Taste for salt, since the clams may be salty, and serve steaming hot.
HEARTY CORN AND CLAM CHOWDER
Categories Soup/Stew Milk/Cream Potato Bacon Clam Winter Bon Appétit
Yield Serves 4
Number Of Ingredients 11
Steps:
- Sauté bacon in heavy medium pot over medium heat until fat begins to render, about 3 minutes. Add onion, celery and carrot and sauté until vegetables begin to soften, about 8 minutes. Add thyme and bay leaf; stir 30 seconds. Add potatoes, clam juice and milk. Cover pot, reduce heat to medium-low and simmer until potatoes are tender, about 20 minutes. Add corn and clams with juices; simmer about 2 minutes. Season soup to taste with salt and pepper and serve.
CORN, CLAM, AND MUSSEL CHOWDER
Fresh vegetables, hearty seafood, and crumbled bacon make this quick-cooking soup a robust one-dish meal. From Cooking Light
Provided by Abby Girl
Categories Chowders
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat a large Dutch oven over medium heat. Add bacon to pan; cook 5 minutes or until browned, stirring occasionally.
- Add onion, celery, and chopped thyme to pan; cook 8 minutes or until softened, stirring frequently. Add potato and bottled juice; bring to a boil.
- Reduce heat to medium-low; cook, covered, 9 minutes or until potatoes are tender.
- Stir in corn and mussels; bring to a boil. Cover and cook 5 minutes or until mussels open; discard any unopened shells.
- Combine half-and-half, milk, and flour in a small bowl; stir with a whisk. Stir half-and-half mixture and clams into pan; cook 2 minutes or until slightly thickened.
- Stir in 2 tablespoons reserved clam liquid and salt. Garnish with thyme sprigs, if desired.
Nutrition Facts : Calories 329.3, Fat 7.2, SaturatedFat 2.9, Cholesterol 68.9, Sodium 634.3, Carbohydrate 39.3, Fiber 3.2, Sugar 7.1, Protein 27.4
HEARTY CLAM CHOWDER
Make and share this Hearty Clam Chowder recipe from Food.com.
Provided by Momma Mia
Categories Chowders
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In heavy pot (dutch oven) saute bacon until almost crispy.
- Remove bacon and set aside leaving bacon drippings in pan.
- Add all vegetables in bacon drippings with clam juice, Tabasco sauce and 1/2 cup water simmering until vegies are soft, but firm, not mushy.
- Add small amounts of water to keep vegies from scorching if needed.
- Gently stir in clams.
- Turn heat down very low so milk will not scorch.
- Slowly pour in evaporated milk, gently stirring all ingredients together.
- Add salt and pepper to taste as well as dill weed.
- Simmer until all ingredients are warm, being careful not to scorch milk.
- Enjoy with warm corn bread and fresh fruit.
Nutrition Facts : Calories 276.6, Fat 7.4, SaturatedFat 4, Cholesterol 53.1, Sodium 161.8, Carbohydrate 33.5, Fiber 3.3, Sugar 2.6, Protein 19.3
HEARTY CORN CHOWDER
This chowder is great when you feel like soup, but haven't the time to make up a pot. It'll satisfy a hearty appetite. I love this topped with lots of fresh parmesan & some crusty bread.
Provided by Marli
Categories Chowders
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat butter in a large pot.
- Sauté the onion and garlic until onion is transparent.
- Add the potatoes and toss in the butter to coat.
- Pour in the chicken stock and let simmer about 10 minutes or until potatoes are tender.
- With a potato masher lightly mash the potatoes, leaving some chunks.
- Stir in the creamed corn and milk.
- Simmer on low heat gently, uncovered, stirring occasionally to prevent sticking.
- *Do not allow to boil as there is a chance the milk may curdle.
- *Simmer gently for 10 minutes or until chowder has thickened.
Nutrition Facts : Calories 400.1, Fat 8.5, SaturatedFat 4.5, Cholesterol 24, Sodium 691.2, Carbohydrate 73.4, Fiber 6.5, Sugar 10, Protein 12.9
QUICK AND HEARTY CORN CHOWDER
Hearty and tasty, this chowder will stick to your bones. I recommend a cold winter's day to dig into this!
Provided by Sandra Rogers
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Melt butter in a large saucepan over medium heat; cook and stir onion until tender, about 5 minutes. Stir in corn, water, hash brown potatoes, black pepper, and salt. Bring to a boil; cover and simmer for 5 minutes.
- Whisk 1/2 cup milk and flour in a small bowl until smooth.
- Pour milk mixture into the saucepan. Stir in remaining 1 1/2 cup milk; cook, stirring frequently, until thick, about 5 minutes.
Nutrition Facts : Calories 279.3 calories, Carbohydrate 44.4 g, Cholesterol 25 mg, Fat 11.6 g, Fiber 4.3 g, Protein 9.4 g, SaturatedFat 6.3 g, Sodium 149.1 mg, Sugar 11.1 g
THICK AND CREAMY NEW ENGLAND CLAM CHOWDER
This is the BEST chowder I've ever had. I've had chowder at Legal Seafoods in Boston, which I have to say is good, but mine is BETTER! If you like thick chowder, you'll love this one!!
Provided by teen7043
Categories Chowders
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Add bacon to sauce pan and cook on medium low heat until crispy.
- Add onion and cook until translucent.
- Add clam juice from both cans.
- Add potatoes.
- Cook and cover until potatoes are fork tender, about 15-20 minutes.
- Stir occasionally so potatoes won't stick.
- Add clams, soup, cream, milk, and dill weed.
- Stir together.
- Add butter and let melt into the chowder.
- Cook for about 30-45 minutes or until thickened.
- Stir occasionally.
HEARTY CORN CHOWDER
"EVERYONE in my wife's family is a corn lover, so her mom came up with this wonderful recipe to satisfy their appetites. With the bacon, sausage and potatoes, it's hearty enough to be a one-pot meal, but it's also really good with the chicken."
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 10
Steps:
- In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Crumble bacon and set aside., Saute celery and onion in drippings until onion is lightly browned. Add potatoes and water. Cover and cook over medium heat for 10 minutes. Stir in corn, milk, sausage, dill and bacon. Cook until potatoes are tender, about 30 minutes.
Nutrition Facts : Calories 389 calories, Fat 19g fat (8g saturated fat), Cholesterol 48mg cholesterol, Sodium 766mg sodium, Carbohydrate 43g carbohydrate (11g sugars, Fiber 4g fiber), Protein 15g protein.
CREAMY CLAM CORN CHOWDER
Hearty, warming, comfort food! I got the idea to make this soup from my DF Hope. It has clams, corn, potatoes, leeks, onions & red peppers. Very easy to make.
Provided by Rita1652
Categories Chowders
Time 40m
Yield 1 pot full
Number Of Ingredients 16
Steps:
- Heat oil and butter, sauté onion, leeks, garlic, celery, potato and peppers till translucent.
- Add canned corns juice from canned clams and jar clam juice.
- Simmer 15 minutes.
- Add milk, cream, and simmer 5 more minutes.
- Add clams season to your taste with salt, pepper, and Old Bay seasoning.
- Simmer till warmed.
- Serve with crusty French or rye bread!
Nutrition Facts : Calories 2773.2, Fat 103.2, SaturatedFat 51.1, Cholesterol 395.6, Sodium 3935.8, Carbohydrate 393.3, Fiber 37.4, Sugar 61.4, Protein 115
CLAM AND CORN CHOWDER
Steps:
- Cook bacon in a 4- to 5-quart heavy pot over medium heat, stirring, until slightly browned but not crisp. Chop white and pale green parts of scallions (reserve greens) and add to bacon along with 1 tablespoon butter. Cook, stirring, 2 minutes. Stir in corn, potatoes, clam juice, water, and 1/2 teaspoon pepper and bring to a rolling boil, uncovered. Add clams and return to a boil, then simmer, uncovered, stirring occasionally, until clams are just opened wide, 5 to 8 minutes (discard any clams that remain unopened after 8 minutes).
- Chop 1/2 cup scallion greens and add to chowder along with milk, cream, and remaining tablespoon butter. Cook, stirring, until heated through (do not let boil). Season with salt and pepper.
CORN AND CLAM CHOWDER
Provided by Craig Claiborne And Pierre Franey
Categories soups and stews, appetizer
Time 50m
Yield 12 servings
Number Of Ingredients 16
Steps:
- If fresh corn on the cob is used, cut each ear crosswise into thirds. Set aside.
- Rinse the clams well and put them in a kettle.
- Cut the carrot lengthwise in half. Cut each half crosswise into thin slices. There should be about one cup. Add this to the clams.
- Coarsely chop the celery. There should be about one cup. Add this to the clams.
- Coarsely chop the onion. There should be about one and one-half cups. Add the onion, thyme and wine to the clams.
- Put the kettle over high heat and cover closely with a lid. Bring to the boil and cook until the clams open, about three minutes.
- Line another kettle with a sieve and line the sieve with cheesecloth. Or use a sieve of the sort known in French kitchens as a chinois.
- Pour the clams, vegetables and liquid into the sieve. There should be about two and one-half cups of liquid. Add the chicken broth to the clam liquid and bring to the boil.
- Meanwhile, remove the meat from the clams and set aside. Unless the meat pieces are small, cut the pieces in half. Discard the shells.
- Add the strained vegetables to the clam and chicken broth. If corn on the cob is used, add it to the kettle and cook about five minutes and add four cups of the cream. Bring to the boil. Add salt and pepper and let simmer about 20 minutes.
- If corn on the cob has been used, remove the pieces of corn from the kettle, using a pair of tongs. When the pieces of corn are cool enough to handle, cut the kernels from the cobs. There should be about five cups. Add this or the canned or frozen corn to the kettle. Pour the mixture, one portion at a time, into the container of a food processor or, preferably, an electric blender and blend. Combine the blended soup in a kettle and add one tablespoon of the lime juice, salt and pepper. There should be about 16 cups of soup. Add the meat from the clams.
- Bring the soup to the boil and swirl in the butter.
- Chop the peppers coarsely. There should be about three tablespoons. Put the peppers in the container of an electric blender. Add the remaining lime juice, olive oil, cilantro, salt and pepper. Blend as finely as possible. This is to be used as a garnish for the soup.
- Whip the remaining one cup of cream and add the blended pepper and lime juice mixture. Blend well.
- Serve the hot soup in 12 individual bowls and top each serving with an equal portion of the whipped cream mixture.
Nutrition Facts : @context http, Calories 582, UnsaturatedFat 16 grams, Carbohydrate 28 grams, Fat 44 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 26 grams, Sodium 1168 milligrams, Sugar 5 grams, TransFat 0 grams
HEARTY MANHATTAN CLAM CHOWDER
This veggie-packed clam chowder is savory and satisfying. Butter up some crusty bread and you have yourself a complete meal. -Carol Bullick, Royersford, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 7h20m
Yield 6 servings (about 2-1/4 quarts).
Number Of Ingredients 11
Steps:
- Place all ingredients in a 4- or 5-qt. slow cooker. Cook, covered, on low until vegetables are tender, 7-9 hours. Remove bay leaf before serving.
Nutrition Facts : Calories 203 calories, Fat 4g fat (1g saturated fat), Cholesterol 50mg cholesterol, Sodium 995mg sodium, Carbohydrate 29g carbohydrate (8g sugars, Fiber 5g fiber), Protein 15g protein.
More about "hearty corn and clam chowder food"
HEARTY MANHATTAN CLAM AND CORN CHOWDER - BETTER LIVING
From onbetterliving.com
Cuisine AmericanCategory Main Course, SoupServings 6
CREAMY CORN & CLAM CHOWDER RECIPE | LAND O’LAKES
From landolakes.com
CORN AND CLAM CHOWDER RECIPE - WOMAN'S DAY
From womansday.com
MO'S CLAM CHOWDER RECIPE - BOWL ME OVER
From bowl-me-over.com
CLAM CHOWDER WITH CORN RECIPE - RECIPES.NET
From recipes.net
HEARTY MANHATTAN CLAM AND CORN CHOWDER | RECIPE | QUICK …
From pinterest.com
CREAMY CLAM CHOWDER - CANADA'S FOOD GUIDE
From food-guide.canada.ca
DIRTY APRON COOKBOOK – GRILLED CORN AND CLAM CHOWDER RECIPE
From gastrofork.ca
CLAM AND CORN CHOWDER RECIPE - IDAHOAN FOODS
From idahoan.com
SIMPLE CORN & CLAM CHOWDER | EASY FREEZER SOUP RECIPES
From livingwellspendingless.com
CREAMY CLAM CHOWDER RECIPE | HEART AND STROKE FOUNDATION
From heartandstroke.ca
CREAMY CLAM AND CORN CHOWDER - PAULA DEEN
From pauladeen.com
HEARTY CORN AND CLAM CHOWDER | RECIPE IN 2022 | CLAM CHOWDER, …
From pinterest.com
CORN AND CLAM CHOWDER RECIPE | MYRECIPES
From myrecipes.com
CORN AND CLAM CHOWDER - A HEARTY SOUP TO ENJOY ANY TIME OF YEAR
From luda.ca
HEARTY HOMEMADE CORN CHOWDER - THE CHUNKY CHEF
From thechunkychef.com
HEARTY CORN CHOWDER - FOOD GARDENING NETWORK
From foodgardening.mequoda.com
HEARTY CORN CHOWDER RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HEARTY CORN AND POTATO CHOWDER RECIPE - FOOD.COM
From food.com
HEARTY MANHATTAN CLAM AND CORN CHOWDER - LIBBY'S VEGETABLES
From libbysvegetables.com
HEARTY CLAM CHOWDER - RECIPE | COOKS.COM
From cooks.com
RECIPE FOR CORN CHOWDER - THE SPRUCE EATS
From thespruceeats.com
CORN AND CLAM CHOWDER RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CORN AND CLAM CHOWDER - ECLECTIC RECIPES
From eclecticrecipes.com
CREAMY CORN AND CLAM CHOWDER RECIPE - A MOM'S TAKE
From amomstake.com
CORN AND CLAM CHOWDER WITH CHEDDAR CORN CAKES AND ... - FOOD …
From foodnetwork.ca
SLOW COOKER NEW ENGLAND CLAM CHOWDER | BAKED BY RACHEL
From bakedbyrachel.com
CREAMY CORN AND CLAM CHOWDER WITH CRISPY CHORIZO
From bonappetit.com
HEARTY CLAM CHOWDER RECIPE BY GRANNYS.KITCHEN | IFOOD.TV
From ifood.tv
THICK AND HEARTY SEAFOOD CHOWDER | FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
CRAB, CLAM, AND CORN CHOWDER
From crab-o-licious.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love