New England Clam Chowder
Serves: 3
Gabriella Kub
1 January 1970
Based on User reviews:
52
Spice
50
Sweetness
43
Sourness
43
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
2 tbsps
Butter1 tbsp
Canola Oil1 medium
Onion (diced)1 tbsps
Garlic (chopped)2 tbsps
All-Purpose Flour4 cups
Milk1 cup
Corn (frozen)Directions:
1
In a large pot, over medium heat, add the butter and the oil
2
Once the butter is melted add the onions and garlic and cook for 3 to 4 minutes until slightly tender
3
Mix in the flour and cook until the flour is a very pale golden color, about 2 to 3 minutes
4
Add the potatoes and thyme
5
Stir in the milk and the juice from the canned clams
6
Reduce the heat and simmer until the potatoes are cooked through, about 10 minutes
7
Remove 2 cups of the chowder and puree in a blender* until smooth
8
Add pureed chowder, clams and corn to the pot
9
Season with salt and pepper, to taste, and let simmer for another 5 minutes
10
Transfer to individual soup bowls or a large soup bowl and serve
11
When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes
12
Transfer liquid to a blender or food processor and fill it no more than halfway
13
If using a blender, release one corner of the lid
14
This prevents the vacuum effect that creates heat explosions
15
Place a towel over the top of the machine, pulse a few times then process on high speed until smooth