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.

Breana Killeen
Source: EatingWell Magazine, March/April 2018
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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

255.5 calories; protein 12.1g 24% DV; carbohydrates 33.4g 11% DV; exchange other carbs 2; dietary fiber 4.5g 18% DV; sugars 5.2g; fat 9.5g 15% DV; saturated fat 3.1g 16% DV; cholesterol 26.4mg 9% DV; vitamin a iu 385.2IU 8% DV; vitamin c 59.3mg 99% DV; folate 78.5mcg 20% DV; calcium 85.4mg 9% DV; iron 2.7mg 15% DV; magnesium 56.7mg 20% DV; potassium 809.7mg 23% DV; sodium 658.5mg 26% DV.