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New England Clam Chowder

New England Clam Chowder

Soups are growing in importance on today's menus. This northeastern favorite is made super easy using our Cream Soup Base.

Ingredients

Recipe Yield: 24 1-cup servings
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Amount Item
1  c Diced onions
1  c Diced celery
1  gal Hot water (180°-190°F)
1  bag Foothill Farms® Cream Soup Base (either #096T or #067T)
3  c Chopped, canned clams, undrained
1  qt Diced cooked potatoes
4  oz Butter
1  Tbsp Dried thyme

Instructions

  1. In a pan, sauté onion and celery.
  2. In a stockpot, pour in hot water. Add Cream Soup Base (28 oz) into water while vigorously stirring with a wire whisk. Continue stirring until mix is dissolved.
  3. Add onions, celery, clams, potatoes, butter and thyme. Stir and heat until soup reaches 165°F.
 

AND ADD FOOTHILL FARMS™ PRODUCTS TO YOUR CULINARY ARSENAL TODAY.