Call us crazy…but this time of year, the only soup we like to eat is Clam Chowder. Save the other soups for fall and winter, but come summertime, give us all the Clam Chowder. All of it. Every bite. We love it. This recipe is super easy to pull together and will be on the table in no time. Happy (almost!) soup season! In the meantime, eat Clam Chowder :).
This recipe serves four.
Extra Virgin Olive Oil (EVOO)
1 onion, chopped
1 cup of chopped celery
salt and pepper
¼ cup flour
2¼ cup chicken stock
4 red potatoes, chopped into bite sized pieces
2 (6.5 oz) cans of chopped clams (DRAIN ONLY ONE OF THE CANS)
1 cup of fresh corn kernels
1 cup of half and half
garnish with crispy bacon pieces
garnish with chopped green onions
In a large pot over medium-high heat, add in a big drizzle of EVOO (about ¼ cup) along with your onions and celery. Saute until they’re tender (about five minutes) and then add in a big pinch of both salt and pepper. After they’re tender, stir in your flour and let it cook up about a minute before stirring in your stock and de-glazing the pan (scraping the little bits off the bottom). Add in your potatoes and bring everything up to a boil. Once your water is boiling, reduce it to a low bubble and cook until the potatoes are tender (about 12 to 15 minutes). Once the potatoes are nice and tender, stir in your clams (along with the juice from one of the cans) and your corn. Allow everything to bubble together about five minutes before stirring in your half and half. After about a minute, turn off your heat, ladle into bowls and garnish with bacon pieces and chopped green onions.
Soup for all seasons! We love Clam Chowder!