Clam-and-Corn Chowder
INGREDIENTS:
Serving: 5
4 slices bacon, coarsely chopped
1 medium onion, chopped
1 pound russet potatoes, peeled and cubed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
three 6 1/2-ounce cans chopped clams, drained, with juice
reserved
2 cups milk
1/4 cup all-purpose flour
1 1/2 cups fresh or frozen corn kernels
1 cup half-and-half
1 tablespoon chopped fresh parsley leaves
DIRECTIONS:
1. In a 5-quart Dutch oven or heavy kettle, cook bacon over medium
heat until crisp and browned. Using a slotted spoon, transfer bacon
to a paper towel; drain. Pour fat into a small heatproof bowl.
Return 1 tablespoon fat to Dutch oven; discard or freeze remaining
fat. Add onion to fat; cook, stirring occasionally, until softened
-- 2 to 3 minutes.
2. Add 2 cups water to Dutch oven, stirring to loosen browned bits
on bottom. Add potatoes, salt, pepper, and reserved clam juice;
stir and cover. Bring to a boil over high heat; reduce heat to low
and cook until potatoes are fork-tender -- about 10 minutes.
3. In a small bowl, combine milk and flour. Add to Dutch oven and
stir. Return to a boil, stirring constantly, until chowder has
thickened. Add corn and half-and-half and cook 5 minutes. Add
reserved clams and cook just until clams are heated through. Stir
in parsley and reserved bacon. Divide among 6 soup bowls and
serve.
NUTRITIONAL INFORMATION:
Based on individual serving.
Calories: 354
Total Fat: 11.0 g
Cholesterol: 62.0 mg
Sodium: 461 mg
Fiber: 4.00 g
Protein: 22.0 g
