Smokey Clamicken Chowder

Smokey Clamicken Chowder

13 Reviews 4 Pics
  • Prep

    45 m
  • Cook

    55 m
  • Ready In

    1 h 40 m
rccola1
Recipe by  rccola1

“This wholesome, warming chowder is quite simple and filling.”

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Ingredients

Adjust Servings

Original recipe yields 3 quarts

Directions

  1. Cook the bacon and olive oil in a large pot over medium heat until the grease has rendered out, and the bacon has begun to brown. Remove bacon with a slotted spoon, and set aside. Stir the garlic, onion, carrots, and celery into the bacon drippings, and cook for 10 minutes until the onion softens and becomes translucent. Stir in the flour, and continue cooking and stirring 10 minutes more.
  2. Pour in the chicken broth, and season with cumin, red pepper flakes, garlic and herb seasoning blend, bay leaf, thyme, salt, and poultry seasoning. Bring to a boil over high heat, then reduce heat to medium-low, and simmer for 10 minutes, stirring frequently.
  3. Meanwhile, place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender, 2 to 4 minutes. Drain, and place into a blender. Puree until smooth, using some of the half-and-half as needed.
  4. Add the broccoli puree, remaining half-and-half, potato, clams, and chicken to the simmering chowder. Return to a simmer, and cook until the potatoes are tender, about 15 minutes. Stir in the cubed butter until melted, and sprinkle with Cheddar cheese to serve.

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Reviews (13)

Rate This Recipe
cil
31

cil

Our family really loved the flavor of this chowder - albeit with a few changes. I left out the cumin and added only 1/2 tsp of the red pepper flakes. This was plenty of zip for our children's tastebuds! To lighten the recipe I used milk instead of half and half and increased the flour by a tablespoon to keep it thick. I also didn't add the butter at the end and left out the cheese (although the cheese would have been good). The soup doesn't look terribly appetizing, but the flavor is fantastic! Will definitely be making this again!

devilgirlmd
23

devilgirlmd

OOOOO MYYYYYY GOD SO GOOD TOOK A LITTLE LONG BUT ONCE MY MOTHER HELPED AND CHOPPED EVERYTHING UP WENT WAY FASTER. THIS WAS PROBABLY ONE OF THE BEST RECIPES THAT I HAVE MADE FROM THIS SITE. FOLLOWED IT EXACTLY BUT WE DID CHOP THE BACON UPP AN ADDED IT. THE PEPPER GAVE IT A BIT OF A KICK ENOUGH TO GET YOUR NOSE RUNNING BUT IT WOULD NOT HAVE BEEN AS GOOD WITH OUT IT. CANT REALLY TELL THE DIFFERENCE WITH TYHME. PS I HATE ONIONS AND CELERY BUT AS MY MOM SAID IT GIVES IT FLAVOR AND BY THE TIME ITS DONE COOKING YOU CANT REALLY TELL THERE IN THERE. WILL MAKE AGAIN FOR MY UBER CHEF GRANDMOTHER WHO SAYS I WONT GET A HUSBAND CAUSE I CANT COOK. SHE WILL THINK I AM AMAZING WHEN I MAKE IT FOR HERE.

~susakins~
22

~susakins~

This was "Awesome "says my husband..me on the other hand only gave it a 4. For those of you who don't like too much "thyme" only add half. It killed it. Other than that I will half it next time and it's a TOTAL 5 Stars! Quick note: the butter makes this dish to perfection!

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 317 cal
  • 16%
  • Fat
  • 19.9 g
  • 31%
  • Carbs
  • 14.7 g
  • 5%
  • Protein
  • 19.4 g
  • 39%
  • Cholesterol
  • 79 mg
  • 26%
  • Sodium
  • 1011 mg
  • 40%

Based on a 2,000 calorie diet

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