Corn and Clam Chowder

Use extra corn from Grilled Corn with Lime Butter.

Yield: 4 servings (serving size: 2 cups chowder and about 1 teaspoon bacon)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 348
  • Calories from fat: 27%
  • Fat: 10.4g
  • Saturated fat: 4g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 1.4g
  • Protein: 24.5g
  • Carbohydrate: 40g
  • Fiber: 3.7g
  • Cholesterol: 63mg
  • Iron: 17.5mg
  • Sodium: 709mg
  • Calcium: 132mg


  • 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


  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.
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