Keeping frozen corn, canned clams and clam juice on hand means spur-of-the-moment chowder in any season. If you typically compost your broccoli stems, save them for this soup--they hold up better than florets. Set out bowls of toppings like diced red bell pepper, snipped chives or more bacon. Source: EatingWell Magazine, March/April 2018

Breana Killeen
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Ingredients

Directions

  • Thoroughly pat corn dry with paper towels. Heat a large pot over medium-high heat. Add the corn and cook, undisturbed, until starting to brown, about 3 minutes. Transfer the corn to a small bowl and set aside.

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  • Add bacon and oil to the pot. Cook, stirring occasionally, until the bacon is crisp, about 2 minutes. Using a slotted spoon, transfer the bacon to the bowl with the corn.

  • Add broccoli stems and onion to the pot. Cook, stirring occasionally, until tender, about 4 minutes. Add potatoes and garlic; cook, stirring, for 1 minute. Sprinkle the vegetables with flour and cook, stirring, for 1 minute. Stir in bottled clam juice, broth and the reserved juice from the clams. Bring to a boil. Reduce heat to maintain a simmer, cover and cook until the potatoes are tender, about 15 minutes.

  • Stir in clams, half-and-half, pepper and the reserved corn and bacon. Cook for 2 minutes.

Nutrition Facts

256 calories; 9.5 g total fat; 3.1 g saturated fat; 26 mg cholesterol; 658 mg sodium. 810 mg potassium; 33.4 g carbohydrates; 4.5 g fiber; 5 g sugar; 12.1 g protein; 385 IU vitamin a iu; 59 mg vitamin c; 78 mcg folate; 85 mg calcium; 3 mg iron; 57 mg magnesium;