Clam and corn chowder is a staple in New England during the summer months.
Here we make it healthierand fasterthan the traditional cream-laden version, but just as luscious.
Add the corn kernels and bacon to a large pot.
Photo: Jason Donnelly
Using a slotted spoon, transfer the bacon and corn to a small bowl.
Add butter, onion, celery, garlic, thyme and bay leaf to the pot.
Reduce heat to medium and cook, stirring occasionally, until the vegetables are soft, about 3 minutes.
Sprinkle flour over the vegetables and cook, stirring, for 1 minute.
Stir in juices from the cans, clam juice and the reserved corncobs.
Cook, stirring occasionally, until thickened, 1 to 2 minutes.
Add potatoes and bring to a boil.
Discard the corncobs, thyme sprigs and bay leaf.
Stir in clams, milk, pepper and salt.
Add half of the reserved bacon and corn.
Cook, stirring, until hot, 1 to 2 minutes.
Serve topped with the remaining bacon and corn.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
