Creamy Clam Corn Chowder Recipe #50512
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.
by ~Rita~
40 min | 15 min prep
1 pot full
- 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
- 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!
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5 stars