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
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
- In a pan, sauté onion and celery.
- 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.
- Add onions, celery, clams, potatoes, butter and thyme. Stir and heat until soup reaches 165°F.