Easy Canned Clam & Seafood Chowder Recipe - Glen And Friends Cooking Seafood Chowder Soup

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

canned shrimp

🥗Healthier: fresh shrimp

💰Cheaper: canned tuna

Fresh shrimp enhances flavor, while canned tuna is more affordable.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories and can be homemade.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil offers healthier fats, while margarine is often less expensive.

In a large pot over medium heat, cook the bacon until beginning to brown.

Add the onion, leek, and celery and cook, stirring occasionally, until softened.

Stir in the potatoes, clam juice, stock, thyme, bay leaves, and pepper.

Simmer, stirring occasionally, until the potatoes are cooked through.

While the potatoes are cooking, make the béchamel sauce: In a saucepan, melt the butter over medium heat.

Whisk in the flour and cook, whisking constantly for a minute or two; don't brown.

Whisk in the milk until the mixture is smooth; allow to cook over low heat, stirring occasionally, until thickened.

Add the canned seafood to the potatoes, then stir in the béchamel, cream, and nutmeg.

Cook covered on low heat for 45 minutes.

Adjust the seasoning with salt and pepper if needed.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens