New England Clam Chowder
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 570
- Total Fat
- 19
- Saturated Fat
- 9
- Carbohydrates
- 65
- Dietary Fiber
- 4
- Sugar
- 16
- Protein
- 36
- Cholesterol
- 86
- Sodium
- 1395
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
Ingredients
2 tablespoons butter
1 tablespoon canola oil
1 medium onion, diced
1 tablespoons garlic, chopped
2 tablespoons all-purpose flour
3 russet potatoes, peeled, quartered and cut into 1/4-inch thick slices
1 teaspoon chopped fresh thyme leaves
4 cups milk
2 (6.5-ounce) cans minced clams, drained, juice reserved
1 cup frozen corn
Salt and fresh ground black pepper
Directions
- In a large pot, over medium heat, add the butter and the oil. Once the butter is melted add the onions and garlic and cook for 3 to 4 minutes until slightly tender. Mix in the flour and cook until the flour is a very pale golden color, about 2 to 3 minutes. Add the potatoes and thyme. Stir in the milk and the juice from the canned clams. Reduce the heat and simmer until the potatoes are cooked through, about 10 minutes.
- Remove 2 cups of the chowder and puree in a blender* until smooth. Add pureed chowder, clams and corn to the pot. Season with salt and pepper, to taste, and let simmer for another 5 minutes. Transfer to individual soup bowls or a large soup bowl and serve.
- When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.