Description
A rich and creamy clam chowder that’s hearty and full of flavor, perfect for chilly days.
Ingredients
Scale
- 4 slices of bacon, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium potatoes, diced
- 1 cup of corn kernels (fresh or frozen)
- 2 cans (6.5 oz each) chopped clams, with juice
- 2 cups clam broth or chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- In a large pot, cook the bacon over medium heat until crispy. Remove and set aside, leaving the drippings in the pot.
- Add the chopped onion and garlic to the pot and sauté until the onion is translucent.
- Stir in the diced potatoes and corn. Cook for about 5 minutes.
- Add the clam juice and broth to the pot, bringing it to a boil. Reduce heat and let simmer until the potatoes are tender, about 15 minutes.
- Stir in the chopped clams, heavy cream, thyme, salt, and pepper. Cook for an additional 5 minutes until heated through.
- Serve hot, garnished with crispy bacon and parsley.
- Prep Time: 10
- Cook Time: 30
- Category: Soup
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3
- Sodium: 600
- Fat: 20
- Carbohydrates: 25
- Fiber: 3
- Protein: 10
Keywords: clam chowder, creamy soup, seafood soup, hearty chowder