Ingredients for Corn And Clam Chowder From The Really Good Food Cook Book
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How to Make Corn And Clam Chowder From The Really Good Food Cook Book
- In a large soup pot or Dutch oven, cook bacon over medium heat until almost crisp. Remove bacon with a slotted spoon, reserving 2 tablespoons of bacon grease in the pot.
- Add the chopped onion to the pot and sauté in the bacon grease until softened and translucent, about 5 minutes.
- Sprinkle in the flour and whisk constantly for 1 minute to create a roux.
- Add the canned clams and their juice. Stir well to combine.
- Add the drained corn and stir to incorporate.
- Using a wooden spoon or spatula, scrape the bottom of the pot to loosen any browned bits.
- Add the diced potatoes and enough chicken broth or water to cover the potatoes by about an inch.
- Bring to a simmer, then reduce heat to medium-low, cover, and cook for 15-20 minutes, or until potatoes are tender.
- Stir in the butter until melted.
- Add the heavy cream and milk. Stir gently to combine.
- Bring the chowder to a gentle simmer, but do not boil.
- Remove from heat and stir in the reserved bacon.
- Season with salt and pepper to taste.
- Allow the chowder to rest for 10 minutes before serving to allow flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
15g
Fat
167g
Carbs
12g
