BEST CANNED CHOWDER RECIPES

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CONTEST-WINNING NEW ENGLAND CLAM CHOWDER RECIPE: HOW TO ...



Contest-Winning New England Clam Chowder Recipe: How to ... image

This is the best New England clam chowder recipe, ever! In the Pacific Northwest, we dig our own razor clams and I grind them for the chowder. Since these aren't readily available, the canned clams are perfectly acceptable. —Sandy Larson, Port Angeles, Washington

Provided by Taste of Home

Categories     Dinner    Lunch

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 5 servings.

Number Of Ingredients 13

4 center-cut bacon strips
2 celery ribs, chopped
1 large onion, chopped
1 garlic clove, minced
3 small potatoes, peeled and cubed
1 cup water
1 bottle (8 ounces) clam juice
3 teaspoons reduced-sodium chicken bouillon granules
1/4 teaspoon white pepper
1/4 teaspoon dried thyme
1/3 cup all-purpose flour
2 cups fat-free half-and-half, divided
2 cans (6-1/2 ounces each) chopped clams, undrained

Steps:

  • In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 15-20 minutes., In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes., Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving.

Nutrition Facts : Calories 260 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 22mg cholesterol, SodiumContent 788mg sodium, CarbohydrateContent 39g carbohydrate (9g sugars, FiberContent 3g fiber), ProteinContent 13g protein. Diabetic Exchanges 2-1/2 starch

CANNED CORN CHOWDER RECIPE - FOOD.COM



Canned Corn Chowder Recipe - Food.com image

This chowder is especially great for camping or a quickie back-up dinner if you keep a few cans in the pantry for just such occasions.

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 4 serving(s)

Number Of Ingredients 6

1 (15 ounce) can corn (whole kernel or creamed style)
1 (12 ounce) can evaporated milk
1 (15 ounce) can canned sliced potatoes
1 (15 ounce) can chicken broth (or water)
3 chicken bouillon cubes
salt and pepper

Steps:

  • Combine all ingredients in a pot, including all liquid from cans.
  • Heat until just steaming.
  • Add salt and pepper to taste.
  • If you like, you can also add some frozen corn to make it "cornier".

Nutrition Facts : Calories 318.6, FatContent 9.1, SaturatedFatContent 4.5, CholesterolContent 25.1, SodiumContent 1256.4, CarbohydrateContent 50.7, FiberContent 5.4, SugarContent 4.2, ProteinContent 13.6

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