BUTTERMILK CLAM 'N CORN CHOWDER
I have a recipe for Buttermilk Corn Chowder that I make often. Someone told me that they thought it would be good with minced clams added to it. I re-worked that recipe and this is what I came up with. It turned out delicious. This recipe is now one of our favorites.
Provided by J. White Harris
Categories Chowders
Time 1h5m
Number Of Ingredients 12
Steps:
- 1. Heat the coconut oil in a 3-quart saucepan. Add the chopped onion and cook until translucent.
- 2. Add the potatoes, corn, celery, 1-1/ 2 cups of the chicken broth, the juice from the clams, salt, and pepper. Bring to boiling, reduce heat; cover and simmer for 15 to 20 minutes or until vegetables are tender.
- 3. Combine flour and remaining 1/2 cup chicken broth; add to vegetable mixture. Cook and stir until thickened and bubbly.
- 4. Add the chopped clams, reduce heat to low. Stir in the buttermilk; heat through but do not boil. Garnish each serving with paprika or snipped cilantro, if desired. Serve immediately.
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