Clam Chowder with Broccoli Stems & Corn

Clam Chowder with Broccoli Stems & Corn

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From: EatingWell Magazine, March/April 2018

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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1½ cups frozen corn, thawed
  • 2 strips bacon, chopped
  • 2 tablespoons extra-virgin olive oil
  • 2 cups chopped broccoli stems, peeled if woody
  • 1 cup chopped onion
  • 3 cups chopped potatoes ( ½-inch pieces)
  • 3 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 2 cups bottled clam juice
  • 1 cup low-sodium chicken broth
  • 2 (6.5 ounce) cans chopped clams, drained, juice reserved
  • ¾ cup half-and-half
  • ½ teaspoon ground pepper


  • Prep

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  4. Stir in clams, half-and-half, pepper and the reserved corn and bacon. Cook for 2 minutes.

Nutrition information

  • Serving size: 1⅓ cups
  • Per serving: 256 calories; 10 g fat(3 g sat); 4 g fiber; 33 g carbohydrates; 12 g protein; 78 mcg folate; 26 mg cholesterol; 5 g sugars; 0 g added sugars; 385 IU vitamin A; 59 mg vitamin C; 85 mg calcium; 3 mg iron; 658 mg sodium; 810 mg potassium
  • Nutrition Bonus: Vitamin C (98% daily value), Folate (20% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1½ starch, 1 vegetable, ½ lean protein, 1½ fat

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