buttermilk clam ‘n corn chowder
I have a recipe for Buttermilk Corn Chowder that I make often. Someone told me that they thought it would be good with minced clams added to it. I re-worked that recipe and this is what I came up with. It turned out delicious. This recipe is now one of our favorites.
yield
6 serving(s)
prep time
30 Min
cook time
35 Min
method
Stove Top
Ingredients For buttermilk clam ‘n corn chowder
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2 Tbspcoconut oil
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1 lgonion, chopped
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2 mdpotatoes, peeled and chopped (2 cups)
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2-1/2 cwhole kernel shoepeg corn
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1 cchopped celery
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2 cchicken broth, divided
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3 can(6.5 oz) minced clams with juice
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1/4 tsppepper
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1/2 tspsalt
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2 Tbspall purpose flour
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2-1/2 cbuttermilk
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paprika or snipped cilantro, optional
How To Make buttermilk clam ‘n corn chowder
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1Heat the coconut oil in a 3-quart saucepan. Add the chopped onion and cook until translucent.
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2Add the potatoes, corn, celery, 1-1/ 2 cups of the chicken broth, the juice from the clams, salt, and pepper. Bring to boiling, reduce heat; cover and simmer for 15 to 20 minutes or until vegetables are tender.
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3Combine flour and remaining 1/2 cup chicken broth; add to vegetable mixture. Cook and stir until thickened and bubbly.
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4Add the chopped clams, reduce heat to low. Stir in the buttermilk; heat through but do not boil. Garnish each serving with paprika or snipped cilantro, if desired. Serve immediately.
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