Nutritional Info

Nutrition Facts

Serving Size 1 (160g)

Calories 275
Calories from Fat 115 (42%)
Amount Per Serving %DIV
Total Fat 12.8g 20%
Saturated Fat 3.4g 17%
Monounsaturated Fat 6.1g
Polyunsaturated Fat 3.2g
Trans Fat 0.0g
Cholesterol 84.8mg 28%
Sodium 726.3mg 32%
Potassium 243.4mg 5%
Total Carbohydrate 3.7g 1%
Dietary Fiber 0.7g 3%
Sugars 0.2g
Protein 31.6g 63%

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Recipe Description
Instead of cream and butter, we made this soup unctuous by pureeing corn and potatoes with a little flour. Be careful to wash leeks carefully; trim the ends, then slice lengthwise, and run each half under cold running water.
Prep time
10 min
Cook time
30 min
Ready In
40 min

Ingredients

Serves Tool

Serves To:USMetric
2 Teaspoon(t)  paprika
6 1/2 Ounce(oz)  chopped clams, undrained
2 Tablespoon(T)  all-purpose flour
3 Cup(c)  corn kernels
1 1/2 Cup(c)  medium red-skinned potatoes, diced
3 Cup(c)  low-sodium chicken broth
1   medium red pepper, diced
1   medium green pepper, diced
1 Tablespoon(T)  canola oil
2 Cup(c)  sliced leeks (about 2, trimmed)
1/2 Teaspoon(t)  salt
1 1/2 Teaspoon(t)  hot sauce (such as tabasco)

Preparation

Heat oil in a large saucepan over medium-high heat; add leeks and peppers, and saute until tender. Remove vegetables from saucepan; set aside. Add chicken broth to saucepan, and bring to a boil. Add potatoes and corn; cover, reduce heat, and simmer 10 to 15 minutes or until potatoes are tender.

Using a slotted spoon, transfer half of potatoes and corn to an electric blender; add flour, and process until smooth. Return to saucepan; stir in clams, paprika, salt, hot sauce, and reserved vegetable mixture. Bring to a boil; cover, reduce heat, and simmer 15 minutes.

Additional notes

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