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
Clam and Corn Chowder
Customize clam chowder with your own additions. Add sautéed mushrooms and green onions, or sauté some diced carrots and celery along with the onions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soups, Clams, Corn
- Cuisine: New England
Ingredients
Scale
- 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
- Brown bacon in a heavy skillet over medium heat. Remove bacon with a slotted spoon and drain on paper towels; crumble and set aside.
- 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.
- Add butter, milk, green onions, cream style corn, and salt and pepper to taste; heat almost to boiling point.
- Sprinkle crumbled bacon over each serving.
- 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.
- Clam chowder recipe makes 6 servings.
