Corn and Clam Chowder
This is a sponsored conversation written by me on behalf of Libby’s. The opinions and text are all mine.
I’m so happy to be partnering with Libby’s® today to share one of our family’s favorite winter recipes, Corn and Clam Chowder! This recipe features Libby’s® Canned Sweet Corn to reduce recipe prep time while still adding amazing flavor and nutrition.
Being a Floridian, I just adore cool weather. We get so little cool weather here that I really make a point to enjoy it, because it will be gone soon! One of the things I really love to do is make cool weather comfort foods. Almost every night through the winter, I’m making warm and comforting soups, stews and chowders like this simple Corn and Clam Chowder.
One of my favorite things about making soups is that they are one-pot meals. You just add everything to a big soup pot, and let it simmer away. And this chowder is so simple, and doesn’t take long to make at all! It’s the perfect easy dinner to make on busy weeknights or when you are entertaining.
This chowder is simple, yet impressive and would be a great item to serve while entertaining. You can serve it as a main course paired with a simple salad and soup crackers. You can also serve it as the first course at a dinner party. It’s delicious, and sure to please.
To start this chowder, just add some butter to a large soup pot with diced onion, carrot and celery. Next, sauté the vegetables until they are translucent. Then add flour and Old Bay seasoning to vegetables. Stir to combine and add a little olive oil if needed to dissolve flour. Cook for 2 – 3 minutes, or until flour starts to smell nutty.
Then just stir in the clam juice and milk and bring to a bubble and reduce to a simmer. Then add potatoes and corn and simmer until potatoes are tender. Be sure to chop the potatoes on the smaller side so it doesn’t have to take too long to cook.
I love this soup because it’s so easy to make. I love to use Libby’s® Sweet Corn in this recipe. It’s a simple ingredient that adds so many flavors to this recipe, and is a simple way to pack this chowder full of nutritious and delicious sweet corn.
Libby’s® Canned Vegetables make great additions to all my winter soups, stews, chowders and casseroles. I love to add Libby’s® Cream Style Sweet Corn, Cut Green Beans, Whole Kernel Sweet Corn, French Style Green Beans, Sliced Carrots and Sweet Peas to nearly all of my winter soup and stew recipes. They make it easy to fill my recipes with lots of vegetables that add amazing flavor, texture and nutrition.
At the very end, right before serving, stir in the clams. And that’s it! Dinner is done!
To serve, garnish with crumbled bacon and freshly chopped green onions.
Corn and Clam Chowder
3 tablespoons butter
½ medium onion, diced
1 medium carrot, diced
1 medium stalk celery, diced
3 tablespoons flour
2 teaspoons old bay seasoning
2 cups milk
8 oz jar clam juice
1 lb chopped potatoes
1 (15oz) can Libby's® Sweet Corn, drained
3 can chopped clams and juice
6 sliced bacon, cooked crisp and crumbled (for garnish)
2 green onions, diced (for garnish)
Heat large soup pot over medium heat. Add butter and vegetables to pot. Sauté vegetables until translucent. Add flour and Old Bay seasoning. Stir to combine and add a little olive oil if needed to dissolve flour. Cook for 2 - 3 minutes, or until flour starts to smell nutty.
Stir in clam juice and milk and bring to a boil while stirring constantly. Reduce to a simmer and add potatoes and corn. Simmer for 12 - 15 minutes, or until all potatoes are tender.
Remove from heat and stir in clams. Serve topped with crumbled bacon and chopped green onions.
For recipe ideas and inspiration on how to incorporate Libby’s® Canned Vegetables into your meals, visit www.getbacktothetable.com.
This post sponsored by Libby’s® Fruits & Vegetables. All thoughts and opinions 100% mine.