Recipe By rccola1
Rating
Published Jun 8th
Prep 45m Cook 55m Additional - Ready In 100m
Servings 3 quarts Calories 316.8

This wholesome, warming chowder is quite simple and filling.

Recipe Ingredients

  • 4 slices bacon, chopped
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • ½ cup all-purpose flour
  • 1 (48 fluid ounce) can chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon red pepper flakes
  • 2 teaspoons garlic and herb seasoning blend
  • 2 bay leaves
  • ½ teaspoon ground thyme
  • 1 teaspoon salt
  • ½ teaspoon poultry seasoning
  • 1 small head broccoli, cut into florets
  • 1 ½ cups half-and-half
  • 1 potato, cubed
  • 2 (6.5 ounce) cans chopped clams
  • ½ pound roasted chicken thigh meat, diced
  • ¼ cup butter, cubed
  • 1 cup coarsely shredded smoked cheddar cheese

Cooking Directions

  1. 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. 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. 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. 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.

Nutrition Facts

  • Calories 316.8
  • Carbohydrate 14.7 g
  • Cholesterol 78.8 mg
  • Fat 19.9 g
  • Fiber 1.8 g
  • Protein 19.4 g
  • Saturated Fat 9.1 g
  • Sodium 1011.5 mg
  • Sugar 2.4 g

Reviews

  1. 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 - Read more ...
  2. 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!
  3. Really enjoyed this so did my husband who doesn't generally like clams. Terrific mix of flavors seems like an unusual pairing. I also used milk to lighten it up a bit and turkey bacon. Makes great leftovers.
  4. Yum! I added a bit of extra chicken boullion and skipped the carrots. The cumin really added to the taste! Taste better the 2nd day after the flavors have mixed. A keeper.
  5. Very tasty!
  6. thought I had clams on hand but didn't so I made this per original recipe without the clams and it was EXCELLENT as it was. Don't think I would like the clams anyway.
  7. GREAT RECIPE EVEN MY WIFE WHO DOESN'T CARE FOR CLAM CHOWDER ENJOYS THIS RECIPE!!!
  8. 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 - Read more ...
  9. Sooooo tasty and flavorful! We will make this again! Even my 5 and 10 year old kids loved it! We added a little extra chicken broth towards the end. YUM!
RedCipes