Comida Kraft
Recipe Box

Easy Clam Chowder

Easy Clam Chowder is rated 3.979591836734694 out of 5 by 49.
Prep Time
15
min.
Total Time
45
min.
Servings

5 servings, 1 cup each

Prepare our Easy Clam Chowder in just 15 minutes and then spend the rest of the cooking time taking in its delightful aroma before you enjoy it.

Read MoreRead Less

What You Need

Showing deals in Winnetka, IL 60093
Show Deals
Change Zip
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • Cook and stir onions, celery and bacon in medium saucepan on medium heat 5 min. or until vegetables are crisp-tender. Add potatoes and water; bring to boil. Cook 15 min. or until potatoes are tender.
  • Microwave milk and cream cheese in small microwaveable bowl on HIGH 1-1/2 min. or until milk is heated through. Whisk until cream cheese is completely melted and mixture is well blended. Add to potato mixture; stir.
  • Stir in clams; cook 2 min. or until heated through, stirring frequently. (Do not boil.)

Substitute

Prepare using PHILADELPHIA Neufchatel Cheese.

Servings

  • 5 servings, 1 cup each

Nutritional Information

Serving Size 5 servings, 1 cup each
AMOUNT PER SERVING
Calories 260
Total fat 14g
Saturated fat 8g
Cholesterol 60mg
Sodium 250mg
Carbohydrate 21g
Dietary fiber 2g
Sugars 6g
Protein 12g
% Daily Value
Vitamin A 10 %DV
Vitamin C 20 %DV
Calcium 10 %DV
Iron 40 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 3 out of 5 by from The only thing I initially changed with this receipe was I used red skin potatoes. The only thing I initially changed with this receipe was I used red skin potatoes. I thought the soup was too runny, but this is only because I like my clam chowder thick....Also, I could barely taste the clam aspect of the soup. It tased more like potato/onion soup, but was very good with some pepper added. I prob will make it again, but try to tweak it to make it more thick with ideas I saw on here....
Date published: 2007-11-24
Rated 3 out of 5 by from This is a good recipe but needed to be tweeked. This is a good recipe but needed to be tweeked. In order to thicken I added a roue. Also I added a bay leaf after adding the liquid which is the way my grandmother always made it. Also added a tablespoon of butter. It really tasted like the kind I was brought up on in New England. If you decide to add the bay leaf, (it does make the difference) make sure you take it out before serving.
Date published: 2007-01-22
Rated 5 out of 5 by from Love it, Love it! Love it, Love it! Except that I use half and half instead of milk, chicken broth instead of water, and I don't put in bacon. I use smoked salmon to get the smokey taste. Sometimes I just turn it into a seafood cowder and add some small cocktail shirmp with the clams. I also season it with a pinch of oregano, basil, and parsely at the end. One of my best dishes. My hubby loves it!
Date published: 2007-04-03
Rated 4 out of 5 by from I followed the directions and it was VERY GOOD. I followed the directions and it was VERY GOOD. However, next time I will double the clams and use less water. I like my chowder a little thicker and I thought the "cream broth" was runnier than I want. But the flavor was excellent. Everyone loved it! We had it with raw carrots and celery as a side and nice crusty bread. An excellent meal for fall weather in Wisconsin.
Date published: 2006-10-25
Rated 5 out of 5 by from I made this for a church community luncheon, and it was given high praise. I made this for a church community luncheon, and it was given high praise. It was fairly quick and easy to convert to two gallons, and there was a quart left over at the end of two hours. I will probably use this again for future luncheons. This was something not often seen at these kind of lunches, so it was great to see people smile and ask for seconds!
Date published: 2007-05-13
Rated 3 out of 5 by from This soup was good, but it tasted more like a loaded baked potato soup than a clam chowder. This soup was good, but it tasted more like a loaded baked potato soup than a clam chowder. You could smell the clams, but didn't really taste them at all. I also thought that it should have tasted better for how long it took to make. It filled me and my husband up but it definitely wasn't enough to serve 5 unless it was an appetizer.
Date published: 2013-01-20
Rated 4 out of 5 by from I made this recipe some time ago following the directions as written. I made this recipe some time ago following the directions as written. It was good but the second time I made it it was delicious I used 1/2c milk and 1/2 c half and half a little extra pepper and 2 T fresh tyme leaves.I thickened the chowder with a butter and flour roux it is a great lunch soup with a crisp green salad.
Date published: 2008-10-22
Rated 5 out of 5 by from I LOVE THIS RECIPE! I LOVE THIS RECIPE!!! I took previous users' advice and used chicken broth and half and half. I added some garlic, italian seasoning, pepper, and I also added some frozen corn. My husband raved about it and since it makes alot, we had it for a few days after...and it just kept getting better! Great with sourdough bread.
Date published: 2009-01-15
  • 2016-08-28T09:40CST
  • bvseo_cps, prod_bvrr, vn_cps_3.3.0
  • cp_1, bvpage1
  • co_hasreviews, tv_6, tr_43
  • loc_en_US, sid_91561, PRD, sort_relevancy
  • clientName_khcrm

K:52196v0:91561

>