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Clam chowder

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Recipe Ingredients

  • 1 medium celery root (450g), peeled
  • 2 large carrots
  • 2 large stalks celery
  • 2 large potatoes, scrubbed
  • 1 large onion
  • 1 tbsp canola oil
  • 2 sprigs fresh thyme
  • salt and pepper
  • 240ml fish stock
  • 2 cups water
  • 2 tbsp cornflour
  • 1 cup 2% low-fat milk
  • 570g canned and drained or frozen, thawed whole baby clams
  • 1 cup fresh or frozen, thawed corn kernels
  • ¼ cup fresh flat-leaf parsley, chopped

Recipe Directions

  1. Cut celery root, carrots, celery, potatoes and onion into 2cm chunks. In a big pot, heat oil on medium. Stir in chopped vegetables, thyme, ⅛ teaspoon salt and ¼ teaspoon black pepper. Cover; cook for 12 minutes or until onion softens, stirring.
  2. Add fish stock and water; heat to boiling on high. Cover; reduce heat to simmer for 20 to 25 minutes or until vegetables are tender, stirring occasionally.
  3. In a cup, stir cornflour into milk until dissolved. Add to soup; heat to simmering, stirring. Cook for 2 minutes or until thickened, stirring. Add clams and corn; cook for 3 minutes or until hot, stirring. Top with parsley.

Each Serving About 2 073kJ, 44g protein, 42g carbohydrate, 14g total fat (4g saturated), 6g fibre, 105mg cholesterol, 458mg sodium.

Each Serving:


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