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5.0 from 111 votes

Creamy Clam Chowder In A Bread Bowl - Easy Recipe

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!

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 6 servings
Calories: 435 kcal
Course: Main Course , Soup
Cuisine: American , Canadian

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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

% 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.