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Corn, Clam, and Mussel Chowder

Corn, Clam, and Mussel Chowder
Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Prep time 40 mins
Yield

6 servings (serving size: 1 1/2 cups)

Fresh vegetables, hearty seafood, and crumbled bacon make this quick-cooking soup a robust one-dish meal. A tomato and fennel salad completes the menu.

Ingredients

  • 2 bacon slices, chopped
  • 1 cup chopped onion
  • 3/4 cup chopped celery
  • 3/4 teaspoon chopped fresh thyme
  • 2 cups diced red potato
  • 2 (8-ounce) bottles clam juice
  • 2 cups fresh corn kernels
  • 20 mussels (about 1 pound), scrubbed and debearded
  • 3/4 cup half-and-half
  • 1/2 cup 2% reduced-fat milk
  • 3 tablespoons all-purpose flour
  • 2 (6 1/2-ounce) cans minced clams, liquid reserved
  • 1/4 teaspoon salt
  • Thyme sprigs

Nutrition Information

  • calories 233
  • fat 7.3 g
  • satfat 3.4 g
  • monofat 1.7 g
  • polyfat 1.4 g
  • protein 14.3 g
  • carbohydrate 29.6 g
  • fiber 3 g
  • cholesterol 37 mg
  • iron 3.6 mg
  • sodium 674 mg
  • calcium 99 mg

How to Make It

  1. Heat a large Dutch oven over medium heat. Add bacon to pan; cook 5 minutes or until browned, stirring occasionally. Add onion, celery, and chopped thyme to pan; cook 8 minutes or until softened, stirring frequently. Add potato and bottled juice; bring to a boil. Reduce heat to medium-low; cook, covered, 9 minutes or until potatoes are tender.

  2. Stir in corn and mussels; bring to a boil. Cover and cook 5 minutes or until mussels open; discard any unopened shells. Combine half-and-half, milk, and flour in a small bowl; stir with a whisk. Stir half-and-half mixture and clams into pan; cook 2 minutes or until slightly thickened. Stir in 2 tablespoons reserved clam liquid and salt. Garnish with thyme sprigs, if desired.

  3. Tomato and fennel salad: Combine 4 cups torn romaine lettuce, 1 cup halved cherry tomatoes, and 1 cup sliced fennel bulb in a large bowl. Combine 1 1/2 tablespoons balsamic vinegar, 2 teaspoons honey, 1 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper in a small bowl. Gradually add 1 tablespoon extra-virgin olive oil, stirring constantly with a whisk. Pour vinaigrette over lettuce mixture; toss well.