Best Creamy Clam Corn Chowder Recipes

CREAMY CLAM CORN CHOWDER

Creamy Clam Corn Chowder image

Hearty, warming, comfort food! I got the idea to make this soup from my DF Hope. It has clams, corn, potatoes, leeks, onions & red peppers. Very easy to make.

Provided by Rita1652

Categories Chowders

Time 40m

Yield 1 pot full

Number Of Ingredients 16

Ingredients

1 tablespoon olive oil
1 tablespoon butter
1 onion, diced finely
1 leek, cleaned and sliced thinly
1 large potato, diced finely
1 red pepper, diced
1 stalk celery, diced
3 garlic cloves, crushed
2 (6 1/2 ounce) cans baby clams, with juice
2 (15 1/4 ounce) cans creamed corn
1 (15 1/4 ounce) can whole corn (or grilled fresh corn on the cob kernels removed is really good!)
1 (8 ounce) jar clam broth
2 cups milk
1 cup light cream
salt and pepper
Old Bay Seasoning

Steps:

Heat oil and butter, sauté onion, leeks, garlic, celery, potato and peppers till translucent.
Add canned corns juice from canned clams and jar clam juice.
Simmer 15 minutes.
Add milk, cream, and simmer 5 more minutes.
Add clams season to your taste with salt, pepper, and Old Bay seasoning.
Simmer till warmed.
Serve with crusty French or rye bread!

Nutrition Facts : Calories 2773.2, Fat 103.2, SaturatedFat 51.1, Cholesterol 395.6, Sodium 3935.8, Carbohydrate 393.3, Fiber 37.4, Sugar 61.4, Protein 115

CREAMY CLAM AND CORN CHOWDER WITH BACON

CREAMY CLAM AND CORN CHOWDER WITH BACON image

Categories Shellfish

Yield 4 People

Number Of Ingredients 12

Ingredients

6 thick slices of bacon cut into 1/2 inch crosswise.
1 lg onion chopped
2 lg carrots chopped
1 1/4 tsp dried thyme
3/4 tsp crushed dried rosemary
3 TBS all purpose flour
3 cups whole milk
1 cup heavy cream
1 8oz unpeeled white potato cut into 1/2 inch cubes
3 6 1/2oz cans of chopped clams in juice
1 10oz pkg of frozen whole kernel corn.
chopped Italian parsley

Steps:

Cook bacon in a large saucepan until crisp. Transfer bacon to a paper towel. Pour off all but 3 TBS of bacon drippings. Add next four ingredients to the pan, sprinkle with salt and pepper. Saute until vegetables are crips and tender. Sprinkle flour over vegetables and stir for 1 - 2 miunutes. Gradually add 3 cups of milk stirring continuously. Bring to a boil; reduce heat to medium and cook until slightly thickened (about 5 minutes) Add potatoes, clams with juice and thawed frozen corn. Bring to a boil and reduce to medium low and simmer until potatoes are tender, stiring often. Add 1 cup of cream and season with salt and pepper to taste. Divide soup among bowls and sprinkle with crisp bacon and parsley then serve.

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