Vie Clam & Corn Chowder the Teaguer Way

SOUP Chincoteague Clam, Crab & Corn Chowder

Prep 10 mins

Cook 25 mins

Total 35 mins

Author lynsie

Yield 8-10 servings

Need I say more? It's got all the good stuff: a healthy mixture of sweet blue crab and buttery oysters with softened twice-cooked kernels of golden corn.

Ingredients

2 Tbsp unsalted butter

1 yellow onion, diced

4 cloves garlic, chopped

3 stalks celery, chopped

1 tsp Old Bay seasoning

4 ears corn, cooked and kernels sliced off

2 potatoes, skin on and cubed into a small dice

2 cups corn cooking liquid

2 quarts seafood stock

50 clams, steamed and removed from shells (or just buy pre-packaged)

1 pkg picked crab meat

1 cup milk or half and half

salt and pepper to taste

Instructions

Saute onion, garlic and celery in butter for 5 minutes.
Add corn, potatoes, corn stock, seafood stock and bring to a boil. Cook for 15 minutes.
While soup is simmering, bring a separate pot of water to a boil and add clams once water is rolling.
Cover and cook until clams open.
Remove from heat, strain out clams (reserving liquid) and pull clams from their shells once cool.
To finish soup, add picked clams and milk or half and half, taste and season as needed.
Garnish with a couple spoonfuls of crab meat and serve hot.

Courses soup

Recipe by Vie at https://getvie.com/2018/06/28/clam-corn-chowder-the-teaguer-way/