This easy clam chowder includes cream-style corn, diced potatoes, and some bacon. I use evaporated milk, but half-and-half or light cream may be substituted.
See Also: Basic Clam Chowder, Corn and Shrimp Chowder

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Clam and Corn Chowder

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Customize clam chowder with your own additions. Add sautéed mushrooms and green onions, or sauté some diced carrots and celery along with the onions.

  • Author: Diana Rattray
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: Soups, Clams, Corn
  • Cuisine: New England

Ingredients

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  • 4 slices bacon
  • 1/4 cup chopped yellow onion
  • 1 bottle (1 cup) clam juice
  • 2 cans (6 1/2 ounces each) minced clams, undrained
  • 2 cups diced potatoes
  • 1 quart water
  • 2 tablespoons butter
  • 1 can (13 ounces) evaporated milk
  • 2 green onions, chopped
  • 1 small can (about 1 cup) cream-style corn

Instructions

  1. Brown bacon in a heavy skillet over medium heat. Remove bacon with a slotted spoon and drain on paper towels; crumble and set aside.
  2. To the hot bacon drippings, add chopped yellow onion, clam juice, minced clams, potatoes, and water; bring to a boil. Reduce heat to low and simmer until potatoes are tender.
  3. Add butter, milk, green onions, cream style corn, and salt and pepper to taste; heat almost to boiling point.
  4. Sprinkle crumbled bacon over each serving.
  5. If thicker soup is desired, make a flour paste by combining 2 tablespoons flour with a little cold water and add to the soup; cook until thickened.
  6. Clam chowder recipe makes 6 servings.

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