Creamy Clam Chowder In A Bread Bowl - Easy Recipe
User Reviews
5.0
111 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
35 mins
-
Servings
6 servings
-
Calories
435 kcal
-
Course
Main Course, Soup
Creamy Clam Chowder In A Bread Bowl - Easy Recipe
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Creamy clam chowder in a bread bowl is rich and delicious with lots of sweet tender clams and potatoes. Full of real ingredients with no fillers, this clam chowder is the real deal. With just 15 minutes of prep and 20 minutes of simmering, it's ready in no time!
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Ingredients
- 4 strips of bacon
- 2 Tablespoons butter
- 1 c celery, diced (about 2 stalks)
- ½ c bell pepper, diced ½ a sweet red or green bell pepper depending on your preference
- 1 c onion, diced (1 medium onion)
- 2 cloves garlic, minced
- 3 c Russet potatoes, peeled and diced (about 3 medium potatos)
- 8 oz. clam juice
- 1 ½ cups chicken broth
- 13 oz. cans of clams with their juice (2 cans)
- ½ teaspoon pepper ground black or white pepper
- 1 teaspoon onion powder
- ¼ teaspoon dried thyme
- ½ teaspoon dried dill
- 1 ½ cups light cream or half and half 10% M.F. cream
- 2 Tablespoons cornstarch
- 6 individual sourdough bread bowls (GF bread bowls if required)
- parsley and bacon bits for garnish
Instructions
- Fry bacon in a large dutch oven or heavy-bottomed pot until golden brown and crispy. Remove cooked bacon to paper towel and pour the bacon fat out, leaving any remaining bacon bits in the pot. Once cool, crumble it or chop it into bits.
- Melt butter in same pot over medium heat. Add celery, onion, and bell pepper, sautéing until translucent. Stir in garlic, and saute another 30-60 seconds.
- Add potatoes, clam juice, chicken broth, clams, pepper, onion powder, and thyme. Cover and bring to a simmer over medium heat, cooking until potatoes are tender.
- Combine cornstarch with cream or half and half in a measuring cup and whisk until cornstarch is fully dissolved. Reduce heat to medium-low and stir it into the chowder. Add in the crumbled bacon (reserve a few bacon bits for garnish at the end) and continue to cook until it returns to a simmer and thickens.
- Meanwhile, while the chowder is cooking, hollow out the bread bowls. Cut the tops off about ¼ of the way from the top, then cut the centers out, leaving a 1 inch rim and bottom of bread.
- Once the soup is thickened, ladle it into the bread bowls and top with extra bacon bits, dill, or parsley to garnish.
Notes
- You can omit the butter by leaving the bacon fat in the pan and using that to saute your vegetables. Likewise you can omit the bacon and use butter only.
Nutrition Information
Show Details
Calories
435kcal
(22%)
Carbohydrates
30g
(10%)
Protein
15g
(30%)
Fat
29g
(45%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
0.2g
Cholesterol
106mg
(35%)
Sodium
561mg
(23%)
Potassium
595mg
(17%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
1442IU
(29%)
Vitamin C
25mg
(28%)
Calcium
102mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 435 kcal
% Daily Value*
| Calories | 435kcal | 22% |
| Carbohydrates | 30g | 10% |
| Protein | 15g | 30% |
| Fat | 29g | 45% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 106mg | 35% |
| Sodium | 561mg | 23% |
| Potassium | 595mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1442IU | 29% |
| Vitamin C | 25mg | 28% |
| Calcium | 102mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
111 reviews
Excellent
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