Clam Chowder with Broccoli Stems & Corn
Classic Dijon Vinaigrette
Ingredients
- 1½ cups frozen corn, thawed
- 2 strips bacon, chopped
- 2 Tbsp extra-virgin olive oil
- 2 cups chopped broccoli stems, peeled if woody
- 1 cup chopped onion
- 3 cups chopped potatoes ( ½-inch pieces)
- 3 cloves garlic, minced
- ¼ cup all-purpose flour
- 2 cups bottled clam juice
- 1 cup low-sodium chicken broth
- 2 (6.5 oz) cans chopped clams, drained, juice reserved
- ¾ cup half-and-half
- ½ tsp ground pepper
Instructions
- Thoroughly pat corn dry with paper towels. Heat a large pot over medium-high heat. Add the corn and cook, undisturbed, until starting to brown, about 3 minutes. Transfer the corn to a small bowl and set aside.
- Add bacon and oil to the pot. Cook, stirring occasionally, until the bacon is crisp, about 2 minutes. Using a slotted spoon, transfer the bacon to the bowl with the corn.
- Add broccoli stems and onion to the pot. Cook, stirring occasionally, until tender, about 4 minutes. Add potatoes and garlic; cook, stirring, for 1 minute. Sprinkle the vegetables with flour and cook, stirring, for 1 minute. Stir in bottled clam juice, broth and the reserved juice from the clams. Bring to a boil. Reduce heat to maintain a simmer, cover and cook until the potatoes are tender, about 15 minutes.
- Stir in clams, half-and-half, pepper and the reserved corn and bacon. Cook for 2 minutes.
Side Dish Ingredients
- ½ cup extra-virgin olive oil
- ¼ cup red-wine vinegar
- 2 tsp minced shallot
- 1 tsp Dijon mustard
- ¾ tsp salt
Side Dish Instructions
- Combine oil, vinegar, shallot, mustard and salt in an 8-oz mason jar. Shake vigorously until combined.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 12 | |
| Calories |
256
|
86
|
342
|
| Fat (g) | 10 | 9 | 19 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 12 | 0 | 12 |
| Carb (g) | 33 | 0 | 33 |
| Fiber (g) | 4 | 0 | 4 |
| Sodium (mg) | 658 | 154 | 812 |
EatingWell Meal Plan
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