Clam and Corn Chowder

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This Clam and Corn Chowder is a fun twist on a traditional chowder. Filled with corn, bell peppers, and coconut milk chowder has a tropical flare.
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Growing up in New England summers are definitely filled with clam chowder. The hearty, warming soup is a must for lobster boils and clam bakes. Now that I’m living in the Florida heat, I decided to lighten up this classic by adding, corn, leeks and bell peppers.

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Most chowders are thickened with a flour based roux. However, being gluten free that’s generally not an option. Instead of adding a thickener I just puree part of the chowder mixture. The potatoes and corn act as a perfect thickener, there’s no need to add any other ingredients!
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Clam and Corn Chowder
 
Author: 
Nutrition Information
  • Serves: 2 quarts
  • Serving size: 1 cup
  • Calories: 120
  • Fat: 7.4 g
  • Sugar: 3.8 g
  • Fiber: 2 g
  • Protein: 1.3 g
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 Cup Onion, Chopped
  • ½ Cup Leeks, Sliced
  • 3 Garlic Cloves, Minced
  • 1 Russet Potato, Chopped
  • 3 Stalks of Celery, Chopped
  • ½ Cup Bell Pepper, Chopped
  • 1 Cup Chicken Salt
  • ½ Teaspoon Dried Basil
  • 2 Cans Minced Clams
  • 1 Cup Coconut Milk
Instructions
  1. Place vegetables in slow cooker
  2. Cover with chicken stock, dried basil, and liquid from the canned clams
  3. Cook on high for 3 hours
  4. Remove 2 cups of vegetables (try to get mostly potatoes)
  5. Place in blender with coconut milk
  6. Once mixture is smooth add back to slow cooker
  7. Add clams
  8. Cook until warm

 

Clam and Corn Chowder Gluten Free

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