For a Quick Supper on a Cold Night

Clam and Corn Chowder

Serves 6

Using ingredients you are likely to have on hand, this delicious chowder is very easy to put together at the last minute.

  • 4 bacon strips, diced
  • 1 medium onion, chopped
  • 2 tablespoons flour
  • 2 cups milk
  • 2 (7-ounce) cans minced clams
  • 1 (15-ounce) can cream-style corn
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper

In a large soup pot, cook the bacon over medium heat until browned and crisp, 5 to 6 minutes. With a slotted spoon, transfer the bacon to paper towels to drain. Pour off all but 1 tablespoon fat.  Saute the onion in the bacon fat until softened, about 2 minutes. Sprinkle the flour over the onion and cook 1 minute, stirring constantly. Reduce the heat and stir in the milk; blend well and simmer until thick, about 5 minutes. Stir in the clams with their liquid, the corn, salt and pepper, and heat through. Just before serving, add in the cooked bacon.

Print Friendly, PDF & Email