Clam And Corn Chowder Recipe

Indulge in this creamy, dreamy Clam and Corn Chowder, a classic recipe inspired by the Frugal Gourmet, Jeff Smith! This quick and easy chowder is perfect for a weeknight meal, boasting fresh corn, succulent clams, and a touch of wine for extra depth of flavor. Get ready for a taste of culinary excellence without breaking the bank!

Prep Time 15 mins
Cook Time 30 mins
Calories 274.7 kcal
Protein 27g
Rating 5.0 (1 Reviews)
Clam And Corn Chowder 16

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Clam And Corn Chowder

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How to Make Clam And Corn Chowder

  1. Melt butter in a large pot over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
  2. Add the diced potatoes, thyme, and bay leaf to the pot. Cook for 2-3 minutes, stirring occasionally.
  3. Pour in the white wine and chicken broth. Bring to a simmer.
  4. Add the corn and minced clams (undrained).
  5. Reduce heat to low, cover, and simmer for 10-15 minutes, or until the potatoes are tender.
  6. Stir in the heavy cream or milk. Season with salt and pepper to taste.
  7. Remove the bay leaf before serving. Garnish with fresh parsley or chives, if desired.

Nutrition Information (Approximate per serving)

Sodium

31 g

Sugar

19g

Fat

33g

Carbs

11g