Clam Chowder with Bacon and Croutons

This recipe is taken from the 1986 Milk Calendar. This versatile soup can be served as a starter or just add a salad and dessert and make a meal of it.

  • Prep: 15 min
  • Cooking: 25 min
Yields 6 servings
clam chowder with bacon and croutons

Ingredients

  • 1/4 cup (60 mL) butter
  • 2 onions finely chopped
  • 1/4 cup (60 mL) all-purpose flour
  • 4 cups (1 L) Milk
  • 3 medium potatoes peeled and diced
  • 1 tsp (5 mL) dried thyme
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 2 cans (5 oz/142 g each) clams with juices
  • Garnish
  • 6 slices bacon cooked crisp and chopped
  • 1/2 cup (125 mL) bread croutons
  • 3 green onions chopped

Preparation

Melt butter in a large saucepan or Dutch oven. Add onions. Cook until fragrant but do not brown. Add flour. Cook over medium low heat, stirring, for 5 min. Cool slightly.

Whisk in milk. Bring to a boil. Add potatoes, thyme, salt and pepper. Reduce heat, cover and simmer until potatoes are tender (about 20 min).

Add clams and juices and heat thoroughly. Do not boil. Taste and add seasoning, if necessary.

Serve garnished with green onions, bacon bits and croutons.

Tips

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Nutrition

Nutritional Information

per serving
Energy: 370 Calories
Protein: 27 g
Carbohydrate: 37 g
Fat: 13 g
Fibre: 3.5 g
Sodium: 631 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 25 % / 277 mg
Vitamin B12: 2389 %
Iron: 104 %
Selenium: 78 %
Vitamin C: 58 %