Creamy Clam Corn Chowder

“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.”
READY IN:
40mins
YIELD:
1 pot full
UNITS:
US

Ingredients Nutrition

  • 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

Directions

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

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