Clam and Corn Chowder with Dill
Canned clams and canned corn make this hearty chowder super simple fare for lunch or dinner.
Ingredients
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1 medium onion, chopped (1/2 cup)
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1/4 cup chopped green pepper
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2 tablespoons butter or margarine
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1/4 cup all-purpose flour
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1 teaspoon dried dillweed
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1/2 teaspoon paprika
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1/2 teaspoon Worcestershire sauce
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1/4 teaspoon salt
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3-1/2 cups milk
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1 17-ounce can whole kernel corn
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1 6-1/2-ounce can minced clams
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1/4 cup shredded cheddar cheese (1 ounce)
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Oyster crackers (optional)
Directions
1.
In a 3-quart saucepan cook onion and green pepper in hot butter or margarine over medium-high heat for 4 to 5 minutes or until onion and green pepper are tender but not brown, stirring often.
2.
Stir in flour, dillweed, paprika, Worcestershire, and salt. Add milk all at once. Cook and stir over medium heat until thickened and bubbly.
3.
Stir in undrained corn and undrained clams. Heat through, stirring occasionally. To serve, ladle chowder into soup bowls, then sprinkle with cheese; top with a few oyster crackers, if desired. Makes 4 servings.
Nutrition information
Calories 327, Total Fat 14 g, Saturated Fat 8 g, Monounsaturated Fat 4 g, Polyunsaturated Fat 1 g, Cholesterol 60 mg, Sodium 553 mg, Carbohydrate 33 g, Total Sugar 13 g, Fiber 2 g, Protein 19 g. Daily Values: Vitamin A 0%, Vitamin C 38%, Calcium 35%, Iron 52%.
Percent Daily Values are based on a 2,000 calorie diet
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Recommended Recipe:
Boston's Best Clam Chowder
This New England favorite is a breeze to make wherever you live. There are quite a few ingredients, but you'll find that most are already in your pantry.
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