Cast Iron Clam Chowder recipe

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Ingredients

1 tablespoon bacon grease
2 potatoes, chopped
3 carrots, chopped, or more to taste
½ cup chopped onion
3 cloves garlic, minced, or more to taste
¼ cup all-purpose flour
1 teaspoon salt
1 teaspoon garlic powder
½ teaspoon liquid smoke flavoring
½ teaspoon fresh cracked black pepper
2 cups chicken broth
1 (6.5 ounce) can clams, liquid drained and reserved and clams chopped
2 tablespoons butter
¼ cup cornstarch
1 cup milk
½ cup heavy whipping cream
½ cup corn

Nutrition Info

458.8 calories
carbohydrate: 50.5 g
cholesterol: 94.3 mg
fat: 20.3 g
fiber: 5.2 g
protein: 19.6 g
saturatedFat: 11.5 g
servingSize: -
sodium: 1239.2 mg
sugar: 8.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat bacon grease in a cast iron Dutch oven over medium heat, cook and stir potatoes, carrots, onion, and garlic until onion is soft, 5 to 10 minutes. Add flour, salt, garlic powder, liquid smoke flavoring, and black pepper, stir until vegetables are evenly coated.

  2. Pour chicken broth and reserved clam juice over vegetables, cook at a simmer over low heat until potatoes and carrots are tender, 15 to 20 minutes.

  3. Melt butter in a saucepan over low heat, stir in cornstarch until smooth, 1 to 2 minutes. Add milk and cream, cook, stirring constantly, until thickened, about 5 minutes.

  4. Stir butter mixture into vegetable-broth mixture, cook and stir over low heat until chowder is thickened, 5 to 10 minutes. Add corn and cook for 5 minutes. Mix chopped clams into chowder and cook until heated through, about 5 minutes more.

Recipe Yield

4 servings

Recipe Note

We love clam chowder, especially in the cold winter months. I've modified a few different recipes to come up with this one. Whenever I buy nitrite-free bacon, I always save the grease in a glass jar in the refrigerator to use for recipes like these. Serve with sourdough bread!

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