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Corn and Clam Chowder

Yield 4 servings (serving size: 2 cups chowder and about 1 teaspoon bacon)
Use extra corn from Grilled Corn with Lime Butter.

Ingredients

  • 2 bacon slices, chopped
  • 1 cup minced onion (about 1)
  • 2 cups clam juice, divided
  • 2 cups fat-free, less-sodium chicken broth
  • 2 cups diced Yukon gold potato
  • 2 cups corn kernels
  • 2 cups littleneck clams (about 1 pound)
  • 3/4 cup low-fat buttermilk
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 2 tablespoons whipping cream
  • 1/8 teaspoon black pepper

Nutrition Information

  • calories 348
  • caloriesfromfat 27 %
  • fat 10.4 g
  • satfat 4 g
  • monofat 3.4 g
  • polyfat 1.4 g
  • protein 24.5 g
  • carbohydrate 40 g
  • fiber 3.7 g
  • cholesterol 63 mg
  • iron 17.5 mg
  • sodium 709 mg
  • calcium 132 mg

How to Make It

  1. Cook bacon in a large Dutch oven over medium heat 5 minutes or until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Add onion to drippings in pan; cook 5 minutes or until browned. Add 1 cup clam juice, scraping pan to loosen browned bits. Add remaining 1 cup clam juice and broth; bring to a boil. Add potato; simmer 10 minutes.

  2. Add corn and clams to pan; bring to a boil. Reduce heat, and simmer 5 minutes or until shells open. Remove from heat; stir in buttermilk and remaining ingredients. Sprinkle with bacon.