5 from 111 votes
Creamy Clam Chowder In A Bread Bowl - Easy Recipe
Creamy clam chowder is a hearty soup made from a base of sautéed bacon, celery, onion, and bell pepper, thickened with a cornstarch-cream mixture. It features diced russet potatoes, canned clams in their juice, and seasoned broth to create a rich and comforting texture. The chowder is served in hollowed sourdough bread bowls, garnished with parsley and bacon bits.
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings:
6
servings
Calories:
435 kcal
Course:
Main Course, Soup
Cuisine:
American, Canadian
Ingredients
- 4 Bacon strips
- 2 Tablespoons butter
- 1 c celery about 2 stalks, diced
- ½ c bell pepper ½ a sweet red or green bell pepper depending on your preference, diced
- 1 c onion 1 medium onion, diced
- 2 cloves garlic minced
- 3 c russet potato about 3 medium potatos, peeled and diced
- 8 oz. clam juice
- 1 ½ cups chicken broth
- 13 oz. clams 2 cans, with their juice, canned
- ½ teaspoon black pepper ground black or white pepper
- 1 teaspoon onion powder
- ¼ teaspoon thyme dried
- ½ teaspoon dill dried
- 1 ½ cups light cream 10% M.F. cream, or half and half
- 2 Tablespoons cornstarch
- 6 sourdough bread bowl individual, gluten-free if required
- 6 gluten-free bread bowl individual, gluten-free if required
- parsley for garnish
- 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.
Cup of Yum
Notes
- You can skip the butter by using bacon fat to sauté the vegetables for flavor.
- Omit bacon entirely and use only butter to keep the base creamy if preferred.
Nutrition Information
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%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 435
% 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.