Corn, Clam, and Mussel Chowder |
|
 |
Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
Fresh vegetables, hearty seafood, and crumbled bacon make this quick-cooking soup a robust one-dish meal. From Cooking Light Ingredients:
2 bacon, chopped (slices of) |
1 cup onion, chopped |
3/4 cup celery, chopped |
3/4 teaspoon thyme, chopped |
2 cups red potatoes, diced |
2 (8 ounce) bottles clam juice |
2 cups fresh corn kernels |
20 mussels, scrubbed and debearded (about 1 pound) |
3/4 cup half-and-half |
1/2 cup 2% low-fat milk |
3 tablespoons all-purpose flour |
2 (6 1/2 ounce) cans minced clams, liquid reserved |
1/4 teaspoon salt |
fresh thyme sprig |
Directions:
1. Heat a large Dutch oven over medium heat. Add bacon to pan; cook 5 minutes or until browned, stirring occasionally.
2. Add onion, celery, and chopped thyme to pan; cook 8 minutes or until softened, stirring frequently. Add potato and bottled juice; bring to a boil.
3. Reduce heat to medium-low; cook, covered, 9 minutes or until potatoes are tender.
4. Stir in corn and mussels; bring to a boil. Cover and cook 5 minutes or until mussels open; discard any unopened shells.
5. Combine half-and-half, milk, and flour in a small bowl; stir with a whisk. Stir half-and-half mixture and clams into pan; cook 2 minutes or until slightly thickened.
6. Stir in 2 tablespoons reserved clam liquid and salt. Garnish with thyme sprigs, if desired.
|
|