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Corny Clam Chowder

 Corny Clam Chowder
Cream gives richness to the canned items that make up this satisfying chowder. "I sometimes make it in the slow cooker, so it can simmer while I finish work around the house," informs Karen Johnston of Syracuse, Nebraska.
4 ServingsPrep/Total Time: 15 min.


  • 1 can (14-3/4 ounces) cream-style corn
  • 1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
  • 1-1/2 cups half-and-half cream
  • 1 can (6-1/2 ounces) minced clams, drained
  • 6 bacon strips, cooked and crumbled


  • In a saucepan, combine corn, soup and cream; heat through. Stir in
  • clams; heat through. Garnish with bacon. Yield: 4 servings.
Nutritional Facts: 1 serving (1 cup) equals 331 calories, 17 g fat (9 g saturated fat), 67 mg cholesterol, 1,270 mg sodium, 33 g carbohydrate, 2 g fiber, 12 g protein.