Creamy Clam Corn Chowder

This is a slightly healthier take on a Clam chowder. Using creamed corn creates a creamy texture with less milk fat.

addedDecember 2015

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 onion, diced finely
• 1 leek, cleaned and sliced thinly
• 1 large potato, diced finely
• 1 red pepper, diced
• 1 stalk celery, diced
• 3 garlic cloves, crushed
• 2 ⨯ 6½-ounce cans baby clams, with juice
• 2 ⨯ 15¼-ounce cans creamed corn
• 1 ⨯ 15¼-ounce can whole corn (or grilled fresh corn on the cob kernels)
• 1 ⨯ 8-ounce jar clam broth
• 2 cups milk
• 1 cup light cream
• salt and pepper
• Old Bay Seasoning

1. Heat oil and butter, sauté onion, leeks, garlic, celery, potato and peppers till translucent.
2. Add canned corns, juice from canned clams and jar clam juice.
3. Simmer 15 minutes.
4. Add milk, cream, and simmer 5 more minutes.
5. Add clams, season to your taste with salt, pepper, and Old Bay seasoning.
6. Simmer till warmed.

Tips

• Serve with crusty French or rye bread.