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    Clam and Corn Chowder with Dill

    Source of Recipe


    Recipe Introduction

    Makes 4 servings
    Start to Finish: 25 minutes

    List of Ingredients

    1 medium onion, chopped (1/2 cup)
    1/4 cup chopped green pepper
    2 tablespoons butter or margarine
    1/4 cup all-purpose flour
    1 teaspoon dried dillweed
    1/2 teaspoon paprika
    1/2 teaspoon Worcestershire sauce
    1/4 teaspoon salt
    3-1/2 cups milk
    1 17-ounce can whole kernel corn
    1 6-1/2-ounce can minced clams
    1/4 cup shredded cheddar cheese (1 ounce)
    Oyster crackers (optional)


    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.

    Nutrition facts per serving:
    calories: 327
    total fat: 14g
    saturated fat: 8g
    monounsaturated fat: 4g
    polyunsaturated fat: 1g
    cholesterol: 60mg
    sodium: 553mg
    carbohydrate: 33g
    total sugar: 13g
    fiber: 2g
    protein: 19g
    vitamin C: 38%
    calcium: 35%
    iron: 52%




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