Creamy clam chowder recipe

This East Coast favourite makes for a delicious starter. Or pair it with a salad for a satisfying lunch. The mushrooms give this soul-warming soup a hearty texture.

by Emily Richards PH Ec.
208 cal Serves 4
Prep time 0h 15m
Cook time 0h 15m
Total time 0h 30m

Ingredients

Directions

  1. Step 1

    In a soup pot, heat oil over medium heat and cook mushrooms, onion, garlic, celery, parsley and tarragon for about 8 minutes or until liquid starts to evaporate. Stir in flour until well coated.
  2. Step 2

    Pour in milk and broth; bring to a gentle boil. Stir in clams and corn and simmer gently for about 5 minutes or until thickened and bubbling slightly.

Nutritional Information

Per serving (1 portion)

Calories
208
Protein
18 g
Sodium
126 mg
Potassium
886 mg
Total fat
4 g
Saturated fat
1 g
Cholesterol
21 mg
Carbonhydrates
27 g
Fibre
3 g
Sugars
0 g
Added sugars
0 g

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2014