Creamy Clam Chowder Soup
A velvety, clean tasting clam chowder with a bright, savory broth and tender vegetables, easy to make and even easier to love on a chilly day.
Servings 6
Calories 391kcal
Ingredients
- 2 tablespoons olive oil (30 ml)
- 1 large sweet onion (275 g)
- 1 ½ cups celery (150 g) rinsed, chopped w/ leaves
- 3 tablespoons Knorr chicken bouillon (45 g)
- 1 qt chicken stock (946 ml) reserve ½ cup
- 4-5 red potatoes (1.5 lbs/680 g) diced into 1” cubes
- ½ cup reserved chicken stock (120 ml)
- 3 tablespoons cornstarch (24 g)
- 1 cup cream (240 ml) Darigold 40%
- 13 oz clams (283g) tinned with juice, chopped
Instructions
- Sauté the aromatics: warm the olive oil in a 5Qt stock pot over medium heat and cook the diced onion for 3 to 5 minutes until soft and fragrant. Add the chopped celery and cook another 3 to 5 minutes until everything smells cozy and inviting.2 tablespoons olive oil, 1 large sweet onion, 1 ½ cups celery
- Build the base: add 2 tablespoons of the Knorr bouillon, the chicken stock except for the reserved ½ cup, diced red potatoes, and the juice of the tinned clams. Cover the pot and bring it to a gentle boil for 4 - 6 minutes so the potatoes begin to soften.3 tablespoons Knorr chicken bouillon, 1 qt chicken stock, 4-5 red potatoes, 13 oz clams, ½ cup reserved chicken stock
- Thicken the chowder: whisk the cornstarch into the reserved ½ cup of cool broth until smooth. This keeps the soup lump free. Pour the slurry into the pot and stir. Cover again and let it thicken for 3 to 4 minutes.3 tablespoons cornstarch
- Finish with cream and clams: stir in the cup of cream, then fold in the chopped clams. Let everything warm together for a moment without boiling.1 cup cream
- Taste and Adjust: Here you can add fresh ground black pepper if desired, and an additional tablespoon of Knorr chicken bouillon if you would like a stronger flavor delivery.
- Garnish and Serve: top with chives, soup crackers, bacon, or serve with sour dough.
- Voila! You have created a delicious, easy homemade clam chowder in 25 minutes.
Notes
Pro Tips:
I always add any cooked protein last to the soup to keep it tender and avoid over cooking and making it tough. Be sure to choose chopped clams over minced to get beautiful meaty bites of clams.
I always add any cooked protein last to the soup to keep it tender and avoid over cooking and making it tough. Be sure to choose chopped clams over minced to get beautiful meaty bites of clams.