I can not believe that I haven’t shared this recipe yet! Sometimes I just take for granted that all of our favorite meals are already here! This is one of my favorite soups to make. It a very hearty and filling meal in a bowl and comes together quite quickly. Be careful of the potatoes — if you get too many this quickly becomes potato soup instead of clam chowder.
- 1 Tablespoon oil
- 1 small onion, finely diced
- 1/2 cup dry white wine
- 1/2 cup flour
- 2 cups dairy (milk or half and half -- any combination to equal 2 cups total)
- 1 cup homemade chicken broth
- 3, 6 oz cans chopped clams
- 1 pound potatoes, cut in to 1/2 inch pieces
- 2 cups corn
- 1 teaspoon Old Bay seasoning
- Salt and pepper to taste
Heat oil in a dutch oven or soup pot over medium heat.
Add onion and cook for 5 minutes.
Stir in wine and cook for 1 minute.
Sprinkle in flour, stirring and cooking for another minute.
Gradually add dairy and chicken broth, whisking constantly to avoid clumps.
Drain liquid from clams and add 1 cup of the broth to the pot. Set clams aside.
Add potatoes, cover pot and simmer for 10 minutes or until potatoes are tender.
Add clams, corn, and seasonings to pot. Stir to combine. Heat through.
Serve with crust bread and a tossed salad.