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


Recipe Summary

30 mins
30 mins


Ingredient Checklist


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.

  • 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

1 1/3 cups
256 calories; protein 12.1g; carbohydrates 33.4g; dietary fiber 4.5g; sugars 5.2g; fat 9.5g; saturated fat 3.1g; cholesterol 26.4mg; vitamin a iu 385.2IU; vitamin c 59.3mg; folate 78.5mcg; calcium 85.4mg; iron 2.7mg; magnesium 56.7mg; potassium 809.7mg; sodium 658.5mg.

1 1/2 starch, 1 vegetable, 1/2 lean protein, 1 1/2 fat