Corn, Clam, and Mussel Chowder

Corn, Clam, and Mussel Chowder
Photo by Becky Luigart-Stayner

Ingredients

  • 1 cup chopped onion
  • 2 bacon slices, chopped
  • Thyme sprigs
  • 2 (6 1/2-ounce) cans minced clams, liquid reserved
  • 3 tablespoons all-purpose flour
  • ½ cup 2% reduced-fat milk
  • ¼ teaspoon salt
  • + 7 more ingredients
    • ¾ cup half-and-half
    • 2 cups fresh corn kernels
    • 2 (8-ounce) bottles clam juice
    • 2 cups diced red potato
    • 20 mussels (about 1 pound), scrubbed and debearded
    • ¾ teaspoon chopped fresh thyme
    • ¾ cup chopped celery

1. Heat a large Dutch oven over medium heat. Add bacon to pan; cook 5 minutes or until browned, stirring occasionally. Add onion, celery, and chopped thyme to pan; cook 8 minutes or until softened, stirring frequently. Add potato and bottled juice; bring to a boil. Reduce heat to medium-low; cook...

View full recipe at My Recipes

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