Clam and Corn Chowder with Dill

Canned clams and canned corn make this hearty chowder super simple fare for lunch or dinner.

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  • Makes: 4 servings
  • Start to Finish: 25 mins

Clam and Corn Chowder with Dill

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Directions

  1. In a 3-quart saucepan cook onion and green pepper in hot butter or margarine over medium-high heat for 4 to 5 minutes or until onion and green pepper are tender but not brown, stirring often.
  2. Stir in flour, dillweed, paprika, Worcestershire, and salt. Add milk all at once. Cook and stir over medium heat until thickened and bubbly.
  3. Stir in undrained corn and undrained clams. Heat through, stirring occasionally. To serve, ladle chowder into soup bowls, then sprinkle with cheese; top with a few oyster crackers, if desired. Makes 4 servings.
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Nutrition Facts (Clam and Corn Chowder with Dill)

  • Per serving:
  • 327 kcal ,
  • 14 g fat
  • (8 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 60 mg chol. ,
  • 553 mg sodium ,
  • 33 g carb. ,
  • 2 g fiber ,
  • 13 g sugar ,
  • 19 g pro.
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