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Clam Chowder Soup Recipe
This Clam Chowder Soup recipe is a perfect meal that brings together a potato and cream base and the saltiness of clams with a light smoky bacon flavor to delight your tastebuds.
Course Soup
Cuisine American
Prep Time 15 minutes minutes
Cook Time 25 minutes minutes
Total Time 40 minutes minutes
Servings 6
Calories 643 kcal
6 Medium Yellow Potatoes diced 1 onion diced 3 stalks celery diced 3 large carrots diced 4 cans chopped clams 8 ounces clam juice 4 cups chicken broth 2 cups half & half 1 clove garlic minced 1/2 pound bacon chopped 1 tsp dried thyme 1 tsp black pepper salt, to taste 1/4 cup flour Chop the bacon and cook it in a large pot over medium-high heat.
Meanwhile chop the onion, celery, carrot, and garlic.
Remove the bacon from the pot and add the chopped vegetables. Saute for about 6 minutes.
Add the flour to the sautéed vegetables and stir for 2-3 minutes over medium heat.
Add the chicken broth and clam juice, and bring to a boil.
Dice the potatoes and place them into the pot. Cook the potatoes over medium-high heat until they are fully cooked.
Add the salt, black pepper, and dried thyme. Cook for 3 minutes.
Add the half and half and chopped clams and bring to a boil once more.
Calories: 643 kcal | Carbohydrates: 57.1 g | Protein: 43.5 g | Fat: 26.4 g | Saturated Fat: 11.3 g | Cholesterol: 115 mg | Sodium: 3172 mg | Fiber: 5.3 g | Sugar: 5.4 g