new england clam and corn chowder with herbs
(1 rating)
I love a great clam chowder. This one sounds good from Bon Appeitit, January 2009.
(1 rating)
yield
4 serving(s)
prep time
15 Min
cook time
25 Min
method
Stove Top
Ingredients For new england clam and corn chowder with herbs
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6thick bacon slices, cut crosswise into 1/2-inch pieces
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1 lgonion, chopped
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2 lgcarrots, peeled, chopped
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1 1/4 tspdried thyme
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3/4 tspcrushed dried rosemary
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3 Tbspall purpose flour
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4 cwhole milk
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8 ozunpeeled white-skinned potato, cut into 1/2-inch cubes
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3 6-oz canchopped clams in juice
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1 8-oz cancorn kernels, drained
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chopped fresh parsley
How To Make new england clam and corn chowder with herbs
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1Cook bacon in large saucepan over medium heat until crisp. Transfer bacon to paper towels to drain. Pour out all but 3 tablespoons drippings from pan.
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2Add next 4 ingredients to pan; sprinkle with salt and pepper. Saute until vegetables are crisp-tender, about 5 minutes. Sprinkle flour over; stir 1 to 2 minutes. Gradually add milk to pan, stirring constantly. Bring to boil; reduce heat to medium and cook until slightly thickened, stirring often, about 5 minutes.
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3Add potatoes, clams with juice, and drained corn. Bring to boil; reduce heat to medium-low and simmer until potatoes are tender, stirring often, about 10 minutes. Season to taste with salt and pepper.
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4Divide soup among bowls, sprinkle with bacon and parsley, and serve.
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