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Clam Chowder with Corn

A quick and easy New England clam chowder, made with ingredients you can keep on hand, so you can make it whenever you feel like it!
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Ingredients Method

Ingredients
  

  • 2 6.5 ounce cans of clams in clam broth
  • butter or oil for pan
  • 1 small onion chopped
  • 1-2 large potatoes diced
  • 2 c milk
  • 1 c half and half
  • 1/2 t dried thyme
  • 3 roux cubes
  • 1 can corn

Method
 

  1. Open and drain clams, reserving both clams and broth.
  2. Heat butter in a soup pot. Add the onion and potato, and cook until the onion is soft. Add the reserved clam broth, and simmer until potato is tender.
  3. Add the milk, half and half, and thyme. Bring to a low simmer, stirring regularly.
  4. Add the roux cubes, and stir until slightly thickened.
  5. Add the corn, and heat. Add the reserved clams, and just heat to serving temperature, being sure to avoid bringing it to a boil.