Creamy New England Clam Chowder
This creamy New England clam chowder tastes like it's been cooking all day but you can have it ready to serve in just 35 minutes. It's creamy and comforting and chock full of delicious flavor.
Ingredients
1.75 cups Swanson® Chicken Broth
0.25 teaspoon dried thyme, crushed
0.125 teaspoon ground black pepper
3 medium potato, peeled and cut into cubes (about 3 cups)
1 stalk celery, sliced (about 1/2 cup)
1 medium onion, chopped (about 1/2 cup)
2 tablespoons all-purpose flour
1.5 cups milk
2 cans (about 6.5 ounces each) minced clams, drained
0.25 teaspoon dried thyme, crushed
0.125 teaspoon ground black pepper
3 medium potato, peeled and cut into cubes (about 3 cups)
1 stalk celery, sliced (about 1/2 cup)
1 medium onion, chopped (about 1/2 cup)
2 tablespoons all-purpose flour
1.5 cups milk
2 cans (about 6.5 ounces each) minced clams, drained
Instructions
Heat the broth, thyme, black pepper, potatoes, celery and onion in a 3-quart saucepan over high heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until vegetables are tender.
Stir the flour and milk in a small bowl until smooth. Stir the flour mixture into the broth mixture. Add the clams. Cook and stir until the mixture boils and thickens.
Stir the flour and milk in a small bowl until smooth. Stir the flour mixture into the broth mixture. Add the clams. Cook and stir until the mixture boils and thickens.
Creamy New England Clam Chowder
This creamy New England clam chowder tastes like it's been cooking all day but you can have it ready to serve in just 35 minutes. It's creamy and comforting and chock full of delicious ...
Directions
Print
Heat the broth, thyme, black pepper, potatoes, celery and onion in a 3-quart saucepan over high heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until vegetables are tender.Stir the flour and milk in a small bowl until smooth. Stir the flour mixture into the broth mixture. Add the clams. Cook and stir until the mixture boils and thickens.
Ingredients
1.75 cups Swanson® Chicken Broth0.25 teaspoon dried thyme, crushed0.125 teaspoon ground black pepper3 medium potato, peeled and cut into cubes (about 3 cups)1 stalk celery, sliced (about 1/2 cup)1 medium onion, chopped (about 1/2 cup)2 tablespoons all-purpose flour1.5 cups milk2 cans (about 6.5 ounces each) minced clams, drained
Chicken Soup 3-Ways
Make one flavorful soup base then use it t...
Savory Spring Spinach
Everyone will eat and enjoy their spinach ...
Chicken Dijon in Pastry Shells
Elegant, easy and exquisite, individual pu...
Spicy Bloody Mary Olé
If you prefer your Bloody Mary with lots o...