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Recipe courtesy of Keith Neubert

Corn and Clam Chowder

  • Level: Easy
  • Total: 22 min
  • Prep: 10 min
  • Cook: 12 min
  • Yield: 6 servings
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2 tablespoons unsalted butter, room temperature

2 tablespoons all-purpose flour

1/2 cup celery, small dice

1/2 cup onion, small dice

1 can of kernel corn, drained

2 teaspoons seafood seasoning

1 can of clams with juice

1 cup of Saltine crackers, crushed

1/4 cup of cooked bacon, diced

2 tablespoons chopped green onions

1 cup russet potatoes, small dice

1 cup milk


  1. Bring a pot of water to a boil and add potatoes. Cook for 7 minutes. Drain and set aside. 
  2. In a large saucepan on low heat, melt butter and add flour. Stir to make a paste or "roux," about 2 minutes. Add celery and onion and cook until they are soft, about 5-7 minutes. Add all other ingredients except green onions. Bring to a boil, and then simmer for 12 minutes. Stir in green onions and more crushed crackers and serve. 
  3. Very good if made the day before serving and reheated the next day.

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