New England Clam And Corn Chowder With Herbs
From pleclare 15 years ago
- 40 minutes to make
- Serves 4
Clam chowder with nice addition of corn and herbs. Great taste and filling.
Ingredients
- 6 thick slices bacon,cut crosswise into 1/2" pieces shopping list
- 1 large onion,chopped shopping list
- 2 large carrots,peeled,chopped shopping list
- 11/4tsp dried thyme shopping list
- 3/4tsp dried rosemary shopping list
- 3Tbs flour shopping list
- 4c whole milk shopping list
- 1 8oz. unpeeled white-skinned potato,cut in 1/2" cubes shopping list
- 3 61/2oz. cans chopped clams in juice shopping list
- 1 8 3/4oz. can corn kernels,drained shopping list
- chopped fresh parsley shopping list
How to make it
- Cook bacon in large saucepan over med heat to crisp. Transfer bacon to paper towels to drain. Pour all but 3 Tbs drippings from pan. Add next 4 ingredients to the pan;sprinkle with salt and pepper. Saute till vegetables are crisp tender,about 5 mins. Sprinkle flour over,stir 1 to 2 mins.
- Gradually add milk to pan,stirring constantly. Bring to boil;reduce heat to med. and cook till slightly thickened,stirring often,about 5 mins. Add potatoes,clams with juice and drained corn. Bring to boil;reduce heat to med-low and simmer till potatoes are tender,stirring often ,about 10 mins. Season to taste with salt and pepper.
- Divide soup among bowls,sprinkle with bacon and parslet,and serve.
The Rating
Reviewed by 7 people-
Indeed, clare! Thanks and my ^5.
Lorraine
lacrenshaw
in Horsham loved it
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Mmmm...this just spells comfort to me!
juels
in Clayton loved it
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Love the spices you've added to this... big five on that... dave
wolfpackjack
in Raleigh loved it
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