Creamy Clam Chowder Recipe
At our Pittsburgh competition, Lori Kimble's rich and satisfying chowder took top honors. She relates, "This family favorite is perhaps the easiest recipe for clam chowder that I have ever made. Served with sourdough bread, it's especially delicious."
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 9
white meat free
tree nut free
nut free
gluten free
red meat free
contains fish
contains dairy
pescatarian
- 1 large onion chopped
- 3 tablespoons cornstarch
- 1 quart half-and-half cream
- 3 medium carrots chopped
- 3/4 cup butter cubed
- 2 cans (10-3/4 ounces each) condensed cream of potato sou undiluted
- 2 celery ribs sliced
- 3 cans (6-1/2 ounces each) minced clams
- Carbohydrate 9.58354999470586 g
- Cholesterol 80.1374999499553 mg
- Fat 27.6912194288903 g
- Fiber 1.00688888894702 g
- Protein 3.75535832933124 g
- Saturated Fat 17.3706899903184 g
- Serving Size 1 1 serving (173g)
- Sodium 174.621111055708 mg
- Sugar 8.57666110575884 g
- Trans Fat 1.72850611030769 g
- Calories 296 calories
Directions In a large saucepan, saute the onion, carrots and celery in butter until tender. Stir in potato soup and two cans of undrained clams. Drain and discard juice from remaining can of clams; add clams to soup. Combine cornstarch and a 1 cup of cream until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir in the remaining cream; heat through. Yield: 9 servings (about 2 quarts). Originally published as Creamy Clam Chowder in Taste of Home August/September 2007, p48 Nutritional Facts 1 serving (1 cup) equals 339 calories, 27 g fat (17 g saturated fat), 100 mg cholesterol, 568 mg sodium, 15 g carbohydrate, 1 g fiber, 6 g protein. Print Add to Recipe Box Email a Friend
