Image via Wikipedia When it get chilly outside, soup is one of my favorite dishes, the warmth just kind of flows right through with each bite. Next to a hot spicy chili, chowder is one of my favorites. I like the smooth creamy richness and if there's small chunks of corn, clams or potatoes, all the better.
One of my friends was nice enough to share this recipe. It's easy and only takes about 45 minutes to pull together.
Creamy Corn and Clam Chowder
2 T. butter
1 large (1 cup) onion, chopped
1-1/2 tsp. garlic, finely chopped
2-10 oz. cans whole baby clams, reserve juice
1-15 oz. can cream-style corn
1 large (1 1/2 cups) potato, peeled, chopped
1 cup milk or half and half
1 T. chopped fresh thyme leaves or 1 tsp. dried thyme
1/2 tsp. salt
1/4 tsp. ground pepper
Fresh thyme sprigs, if desired
Directions
Melt butter in large saucepan until sizzling, add onions and garlic. Cook over medium heat, stirring occasionally, until soften (4 to 5 minutes). Stir in reserved clam juice, cream-style corn, and potatoes (clams will be added later). Increase heat to medium-high. Cook until mixture comes to a boil (4 to 6 minutes). Reduce heat to medium. Cover; cook, stirring occasionally, until potatoes are just tender (12 to 15 minutes).
Add milk, clams, thyme, salt and pepper. Cooking, stirring occasionally, until heated (5 to 8 minutes).
To serve, garnish with fresh thyme sprigs, if desired. Serves 6.
One of my friends was nice enough to share this recipe. It's easy and only takes about 45 minutes to pull together.
Creamy Corn and Clam Chowder
2 T. butter
1 large (1 cup) onion, chopped
1-1/2 tsp. garlic, finely chopped
2-10 oz. cans whole baby clams, reserve juice
1-15 oz. can cream-style corn
1 large (1 1/2 cups) potato, peeled, chopped
1 cup milk or half and half
1 T. chopped fresh thyme leaves or 1 tsp. dried thyme
1/2 tsp. salt
1/4 tsp. ground pepper
Fresh thyme sprigs, if desired
Directions
Melt butter in large saucepan until sizzling, add onions and garlic. Cook over medium heat, stirring occasionally, until soften (4 to 5 minutes). Stir in reserved clam juice, cream-style corn, and potatoes (clams will be added later). Increase heat to medium-high. Cook until mixture comes to a boil (4 to 6 minutes). Reduce heat to medium. Cover; cook, stirring occasionally, until potatoes are just tender (12 to 15 minutes).
Add milk, clams, thyme, salt and pepper. Cooking, stirring occasionally, until heated (5 to 8 minutes).
To serve, garnish with fresh thyme sprigs, if desired. Serves 6.
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