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


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)


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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