Canada / Canada's food guide
Health Canada
Creamy clam chowder
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.
Ingredients
ServingsOriginal: 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)
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
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.
