Creamy Corn Clam Chowder

Fragrant, satisfying, rich, very tasty! Classic Clam Chowder soup with corn is a classic fish soup with corn that belongs to American cuisine. It is cooked with cream and flour and turns out thick and tender. In addition to fish, you can add any seafood to this soup.
cook time: 1h
Hazel Farrow
Creamy Corn Clam Chowder

Nutrition Facts (per serving)

115
Calories
6g
Fat
5g
Carbs
4g
Protein

Ingredients (4 portions)

Basic:

Onion 1 pc
Salt to taste
Ground black pepper to taste
Wheat flour 1 tbsp
Water 1 l
Potato 2 pc
Parsley to taste
Bacon 2 pc
Fish fillet (anyone, I have pink salmon) 450 g
Cream (10%) 2 cup
Canned corn 150 g

Recipe instructions

Step 1

Step 1
How to cook classic Clam Chowder soup with corn? Prepare your food. Any fish will do, white or red, I have pink salmon. Take 10% cream, raw smoked bacon. Wash and peel the vegetables, drain the liquid from the corn.

Step 2

Step 2
Cut the onion into small cubes.

Step 3

Step 3
Cut the potatoes into medium cubes.

Step 4

Step 4
Cut the fish fillet into portions.

Step 5

Step 5
Heat a heavy-bottomed saucepan or saucepan over medium heat. Place bacon in it. Fry it until golden brown, then remove.

Step 6

Step 6
Pour the onion into the melted fat. Turn down the heat. Fry the onion for 3-4 minutes until golden.

Step 7

Step 7
Pour water (boiling water) into the pan, add potatoes. Boil the soup for 5-7 minutes after boiling.

Step 8

Step 8
Add fish pieces and corn. Cook for another 3-5 minutes.

Step 9

Step 9
Place flour in a small bowl. Pour the cream into it in a thin stream while stirring constantly.

Step 10

Step 10
Pour the cream into the soup pot. Salt and pepper it. Wait for it to boil and cook for 5 minutes.

Step 11

Step 11
Serve the soup sprinkled with chopped parsley and crumbled bacon. Bon appetit!

Additional rubrics

Related recipes