Simple Corn & Clam Chowder

While the weather’s starting to heat up, there’s still nothing I love more for a simple but hearty meal than a bowl of delicious homemade soup.  Luckily this corn and clam chowder transitions beautifully into summer, making it the perfect recipe to enjoy all year long.

And let me tell you, enjoy it you will, because it is quite possibly my favorite soup recipe to date. The fact that it comes together fast with just a few minutes of prep, then freezes beautifully and goes straight to the crock pot is just icing on the cake, as far as I’m concerned!

To make it as part of a freezer cooking day, just split the soup into multiple bags, then throw it right into the freezer–no cooking required!

Here is what you need:

1 can cream-style corn
2 15oz. bags frozen white corn
1 small yellow onion, chopped
2-4 stalks celery, chopped
8 cups vegetable broth
1/2 cup fresh parsley, chopped
salt and pepper to taste
4 6.5oz. chopped clams, drained(cooking day only)
1 cup whipping cream (cooking day only)
1/2 stick of butter (cooking day only)
4-6 slices of cooked bacon (cooking day only-optional)
2 large red potatoes, washed and diced (cooking day only-optional)
1 bunch of green onions, chopped (cooking day only-optional)
 
 
 

Step 1: Chop onions, celery, and parsley; set aside.

Step 2:In large bowl, mix together onions, parsley, celery, creamed corn, frozen corn, and broth.

Step 3: Divide mixture into 2 gallon size freezer bags. ( be sure to label bags first)

Step 4: On cooking day, place frozen soup directly into slow cooker. Set to high and cook for 3-4 hours or on low for 4-5 hours. *If adding diced potatoes, do so with about an hour of cooking time left. (Do not freeze diced potatoes with soup mixture, they will turn black)

Step 5: Before you are ready to serve: drain clams and add to slow cooker, wait 3 minutes then stir in whipping cream and butter until butter melts. Add salt and pepper to taste.

Step 6: Ladle into bowls and top with crispy bacon (optional) and green onions.

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Recipe: Simple Corn and Clam Chowder

Summary: This simple soup is so creamy and delicious, perfect for a light Spring meal.

Ingredients

1 can cream-style corn
2 15oz. bags frozen white corn
1 small yellow onion, chopped
2-4 stalks celery, chopped
8 cups vegetable broth
1/2 cup fresh parsley, chopped
salt and pepper
4 6.5oz. chopped clams,drained (cooking day only)
1 cup whipping cream (cooking day only)
1/2 stick of butter (cooking day only)
4-6 slices of cooked bacon (cooking day only-optional)
2 large red potatoes, washed and diced (cooking day only-optional)
1 bunch of green onions, chopped (cooking day only-optional)



Instructions

Chop onions, celery, and parsley; set aside.
In large bowl, mix together onions, parsley, celery, creamed corn, frozen corn, and broth.
Divide mixture into 2 gallon size freezer bags. ( be sure to label bags first)
On cooking day, place frozen soup directly into slow cooker. Set to high and cook for 3-4 hours or on low for 4-5 hours. *If adding diced potatoes, do so with about an hour of cooking time left. (Do not freeze diced potatoes with soup mixture, they will turn black.)
Before you are ready to serve:  drain clams and add to slow cooker, wait 3 minutes then stir in whipping cream and butter until butter melts. Add salt and pepper to taste.
Ladle into bowls and top with crispy bacon (optional) and green onions.

Preparation time: 7-10 minutes

Cooking time: 4-5 hours on low or 3-4 hours on high

Number of servings (yield): 4-6

 

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