Prep 20 mins
Cook 30 mins
This is a great tasting chowder! Even the inexperienced cook can make this with good results. Well worth trying!
- 6 slices bacon (slice or chop into small pieces)
- 2 cups cubed potatoes (peeled)
- 1⁄2 cup chopped onion
- 2 cups chicken broth
- 1 cup fresh frozen corn
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup light cream (half and half)
- 1 (10 ounce) can baby clams (drained)
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 1⁄2 teaspoon fresh parsley (optional)
- 1⁄8 teaspoon cayenne pepper (optional) or 1⁄8 teaspoon seafood seasoning (optional)
- Sauté bacon and onion until tender (drain excess fat).
- Combine broth and potatoes in a pot along with bacon and onion.
- Bring to a boil, then simmer for about 15-20 minutes or until potatoes are done.
- Add more broth (or water) if mixture cooks down too far.
- About 5 minutes before potatoes are done, add corn.
- Melt butter and add add flour to make a roux.
- Whisk in half and half, salt and pepper into roux.
- Add this mixture to the pot of potatoes and corn along with the baby clams.
- Cook additional 2 minutes.
- OPTIONALS: Garnish servings with chopped parsley and cayenne or seasoning.
Quick, easy and very, very good. I added a clove of garlic and some dried thyme. I will certainly use this recipe again. Thanks, Rick.
Wonderful! I made this pretty much as written, substituting finely minced carrot for the corn. This chowder went over really well on our first, chilly, fall day. It was quick and easy and I'll be making it again for sure. Thanks for posting this great recipe Rick :)
I have made this chowder many times for my family and they just love it. Goes great with Copy cat Red Lobster Cheddar Biscuits(54657)