Creamy clam chowder

Name: Creamy clam chowder
Yield: 4 servings
Cuisine: Canada
Ingredients: vegetable oil 10 mL (2 tsp); mushrooms, chopped 1 package (227 g); small onion, diced 1; garlic, minced 3 cloves; celery, diced 2 stalks; chopped fresh parsley or dried parsley 30 mL (2 tbsp) or 15 mL (1 tbsp); chopped fresh tarragon or dried tarragon 15 mL (1 tbsp) or 5 mL (1 tsp); all purpose flour 45 mL (3 tbsp); skim milk 500 mL (2 cups); lower sodium vegetable or fish broth 250 mL (1 cup); baby clams, drained and rinsed 1 can (142 g); corn kernels 250 mL (1 cup)

This east coast favourite makes for a delicious starter. Or pair it with a salad for a satisfying lunch. The mushrooms give this soul-warming soup a hearty texture.

Original source ↗

Ingredients

ServingsServes 4Original: Serves 4

vegetable oil10 mL (2 tsp)
mushrooms, chopped1 package (227 g)
small onion, diced1
garlic, minced3 cloves
celery, diced2 stalks
chopped fresh parsley or dried parsley30 mL (2 tbsp) or 15 mL (1 tbsp)
chopped fresh tarragon or dried tarragon15 mL (1 tbsp) or 5 mL (1 tsp)
all purpose flour45 mL (3 tbsp)
skim milk500 mL (2 cups)
lower sodium vegetable or fish broth250 mL (1 cup)
baby clams, drained and rinsed1 can (142 g)
corn kernels250 mL (1 cup)

Method 2 steps

In a soup pot, heat oil over medium heat and cook mushrooms, onion, garlic, celery, parsley and tarragon for about 8 minutes or until liquid starts to evaporate. Stir in flour until well coated.
Pour in milk and broth; bring to a gentle boil. Stir in clams and corn and simmer gently for about 5 minutes or until thickened and bubbling slightly.