Creamy clam chowder recipe
This East Coast favourite makes for a delicious starter. Or pair it with a salad for a satisfying lunch. The mushrooms give this soul-warming soup a hearty texture.
208 cal Serves 4
Prep time 0h 15m
Cook time 0h 15m
Total time 0h 30m
Step 1In a soup pot, heat oil over medium heat and cook mushrooms, onion, garlic, celery, parsley and tarragon for about 8 minutes or until liquid starts to evaporate. Stir in flour until well coated.
Step 2Pour in milk and broth; bring to a gentle boil. Stir in clams and corn and simmer gently for about 5 minutes or until thickened and bubbling slightly.
Lactose intolerant? Replace the milk with lactose-free milk or an unsweetened, fortified soy beverage.
You can use fresh or frozen corn in this recipe. No need to thaw the frozen corn before using.
Spice up the soup with a few grinds of pepper or a dash of hot sauce.
Per serving (1¼ cup / 300 ml)
- 18 g
- 126 mg
- 886 mg
- Total fat
- 4 g
- Saturated fat
- 1 g
- 21 mg
- 27 g
- 3 g
- 0 g
- Added sugars
- 0 g
Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2014
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