New England Clam and Corn Chowder

By mamacasma

Ingredients

• 1 Tablespoon olive oil
• 1 small onion, finely chopped
• 1/2 cup dry white wine
• 1/4 cup all-purpose flour
• 2 cups reduced-fat (2%) milk
• 1 cup low-sodium chicken broth
• 3 cans (6 ounces each) minced clams
• 1 pound small red-skinned potatoes, cut into 1/2-inch pieces
• 2 cups frozen corn, thawed
• 1 teaspoon low-sodium Old Bay seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 Tablespoons chopped parsley
• Tossed salad, crusty bread (optional)

Details

Servings 4
Preparation time 15mins
Cooking time 32mins

Preparation

Step 1

Heat oil in a large saucepan over medium heat; add onion and cook 5 minutes, stirring occasionally. Stir in wine and cook 1 minute; sprinkle in flour and cook 1 minute.

Gradually stir in milk and chicken broth. Drain liquid from clams into measuring cup. Add 1 cup of the clam
juice to the pot and reserve the clams. Add potatoes, cover and simmer 10 minutes.

Add reserved clams, corn, Old Bay, salt and pepper. Bring to a simmer to heat through. Turn off heat and stir in parsley.

Serve with tossed salad and crusty bread, if desired.