Clam and Corn Chowder
Clam and Corn Chowder is a delicious creamy soup perfect for cold winter nights. It is a hearty and flavorful soup that can be served as a main dish or as a side. This chowder is made with potatoes, onions, garlic, clams, and creamed corn and is seasoned with thyme, salt, and pepper. The combination of flavours makes this chowder a genuinely unique and tasty dish. It is easy to make and can be ready in about 30 minutes.
Ease of Preparation
Clam and Corn Chowder is a relatively simple dish to prepare. The ingredients can be found in most grocery stores and can be made in just a few steps. The potatoes and onions must be diced, and the garlic must be minced. The clams, creamed corn, chicken stock, and heavy cream are added to the pot and simmered until the potatoes are tender. The thyme, salt, and pepper are added to taste, and the chowder is ready to be served.
Clam and Corn Chowder is a nutritious and filling soup. A single serving of the chowder contains approximately 300 calories and 16 grams of fat. It is also a good source of protein, with 14 grams per serving. Additionally, this chowder is an excellent source of fibre, with 5 grams per serving.
– 2 tablespoons of butter
– 1/2 onion, diced
– 2 cloves of garlic, minced
– 2 cups of diced potatoes
– 2 cups of chicken stock
– 2 cups of heavy cream
– 1 (8-ounce) can of diced clams, drained
– 1 (14.75 ounce) can of creamed corn
– 1 teaspoon of dried thyme
– Salt and pepper to taste
– Chopped fresh parsley for garnish (optional)
Melt the butter in a large pot over medium-high heat to make Clam and Corn Chowder. Once the butter is melted, add the diced onion and garlic and cook until the onion is translucent about 3-4 minutes. Add the diced potatoes and chicken stock and bring to a boil. Reduce the heat to low and simmer until the potatoes are tender, about 10-15 minutes. Add the heavy cream, clams, and creamed corn and stir to combine. Simmer for an additional 5 minutes. Season with thyme, salt, and pepper to taste. Serve the chowder warm and garnish with fresh parsley, if desired.
Using fresh or canned clams is essential when making Clam and Corn Chowder. Canned clams are already cooked and must be drained before being them to the chowder. If using fresh clams, make sure to steam them first before adding them to the chowder. Additionally, it is essential to season the chowder to taste with salt and pepper. The amount of seasoning you use will depend on your personal preference.
Clam and Corn Chowder is a flavorful and creamy soup. The combination of potatoes, onions, garlic, and clams creates a savoury base, while the creamed corn adds a subtle sweetness. The thyme adds an earthy flavour, while the salt and pepper provide a nice balance of flavour. The chowder is rich, comforting, and perfect for a cold winter night.
Best Dishes Paired With
Clam and Corn Chowder pairs well with a variety of dishes. This chowder is delicious with crusty bread or a simple green salad. Additionally, this chowder can be served with grilled chicken or fish for a heartier meal.
Origin of Dish and History
Clam and Corn Chowder is a classic American dish that has been around for centuries. It is believed to have originated in New England in the early 1800s. The chowder was initially made with clams, potatoes, and onions, and later creamed corn was added to give it a unique flavour. This dish has become a staple in American cuisine and is enjoyed by many.
If you are looking for an alternative to Clam and Corn Chowder, you can make several other delicious soups. Clam chowder is a popular dish variation made with potatoes, clams, and cream. Another popular variation is Corn and Bacon Chowder, made with potatoes, bacon, and creamed corn. Both of these variations are delicious and make for a hearty meal.