Publisher Photo
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 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

Directions

In a saucepan, combine corn, soup and cream; heat through. Stir in clams; heat through. Garnish with bacon. Yield: 4 servings.
Originally published as Corny Clam Chowder in Quick Cooking December 2000, p8

Nutritional Facts

1 cup: 331 calories, 17g fat (9g saturated fat), 67mg cholesterol, 1270mg sodium, 33g carbohydrate (7g sugars, 2g fiber), 12g protein.

  • 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
  1. In a saucepan, combine corn, soup and cream; heat through. Stir in clams; heat through. Garnish with bacon. Yield: 4 servings.
Originally published as Corny Clam Chowder in Quick Cooking December 2000, p8

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