New England Clam and Corn Chowder with Herbs
New England Clam and Corn Chowder with Herbs might be just the main course you are searching for. This recipe serves 4 and costs $1.57 per serving. One serving contains 478 calories, 16g of protein, and 22g of fat. A mixture of onion, bacon, whole milk, and a handful of other ingredients are all it takes to make this recipe so flavorful. This recipe is liked by 70 foodies and cooks. From preparation to the plate, this recipe takes around 40 minutes. It is brought to you by Epicurious. With a spoonacular score of 84%, this dish is great. If you like this recipe, you might also like recipes such as New England Clam and Corn Chowder With Herbs, Slow Cooker New England Clam and Corn Chowder, and New England Clam Chowder.
Servings: 4
Preparation duration: 40 minutes
Ingredients:
3 tablespoons all purpose flour
6 thick bacon slices, cut crosswise into 1/2-inch pieces
2 large carrots, peeled, chopped
3 6 1/2-ounce cans chopped clams in juice
1 8 3/4-ounce can corn kernels, drained
3/4 teaspoon crushed dried rosemary
1 1/4 teaspoons dried thyme
Chopped fresh parsley
1 large onion, chopped
1 8-ounce unpeeled white-skinned potato, cut into 1/2-inch cubes
4 cups whole milk
Equipment:
sauce pan
paper towels
frying pan
bowl
Cooking instruction summary:
Preparation Cook bacon in large saucepan overmedium heat until crisp. Transfer baconto paper towels to drain. Pour out all but 3tablespoons drippings from pan. Add next4 ingredients to pan; sprinkle with salt andpepper. Sauté until vegetables are crisp-tender,about 5 minutes. Sprinkle flourover; stir 1 to 2 minutes. Gradually addmilk to pan, stirring constantly. Bring toboil; reduce heat to medium and cook untilslightly thickened, stirring often, about 5minutes. Add potatoes, clams with juice,and drained corn. Bring to boil; reduce heatto medium-low and simmer until potatoesare tender, stirring often, about 10 minutes.Season to taste with salt and pepper. Divide soup among bowls, sprinklewith bacon and parsley, and serve. Per serving: 522.6 calories (kcal),32.4 % calories from fat, 18.8 g fat, 8.0 g saturated fat, 150.4 mg cholesterol, 53.6 g carbohydrates, 5.0 g dietary fiber, 16.4 g total sugars, 448.7 g net carbohydrates,39.8 g protein Nutritional analysis provided by Bon Appétit
Step by step:
1. Cook bacon in large saucepan overmedium heat until crisp.
2. Transfer baconto paper towels to drain.
3. Pour out all but 3tablespoons drippings from pan.
4. Add next4 ingredients to pan; sprinkle with salt andpepper. Sauté until vegetables are crisp-tender,about 5 minutes. Sprinkle flourover; stir 1 to 2 minutes. Gradually addmilk to pan, stirring constantly. Bring toboil; reduce heat to medium and cook untilslightly thickened, stirring often, about 5minutes.
5. Add potatoes, clams with juice,and drained corn. Bring to boil; reduce heatto medium-low and simmer until potatoesare tender, stirring often, about 10 minutes.Season to taste with salt and pepper.
6. Divide soup among bowls, sprinklewith bacon and parsley, and serve.
7. Per serving: 522.6 calories (kcal),32.4 % calories from fat, 18.8 g fat, 8.0 g saturated fat, 150.4 mg cholesterol, 53.6 g carbohydrates, 5.0 g dietary fiber, 16.4 g total sugars, 448.7 g net carbohydrates,39.8 g protein
8. Nutritional analysis provided by
9. Bon Appétit
Nutrition Information:
covered percent of daily need
