Easy Clam Chowder with Green Chilies

A spoon dipped into a bread bowl filled with homemade easy clam chowder. Hostess At Heart

5 from 1 vote

Easy Clam Chowder with Green Chilies

Easy clam chowder with a spicy green chile twist! Creamy homemade recipe ready in 45 minutes. Perfect served in bread bowls!

Prep Time 20

Cook Time 45

Total Time 1 5

Servings

Author Julie Menghini

Ingredients

US Customary - Metric

10 small red potatoes sliced into coins
1 cup carrots diced
½ cup onions finely diced, divided
½ cup celery finely diced
32 oz clam juice
½ cup chicken broth
½ cup green chilies we used 3 Hatch chilies
½ tsp dried basil
½ tsp dried thyme
½ tsp dried oregano
2 tsp salt
¼ tsp ground black pepper
½ cup butter 1 stick
⅓ cup all-purpose flour
2 cups half and half
18 oz canned clams rinsed, drained, and minced

Instructions

Combine the potatoes, carrots, celery, and half of the onions with the clam juice in a Dutch oven. Add the herbs, salt, and pepper. Bring to a boil. Reduce the heat to a simmer and cook uncovered until the carrots are tender, approximately 15 minutes.
Melt the butter in a saucepan or skillet. Add the remaining onion and cook until softened, approximately 5 minutes. Remove the pan from the heat. Whisk in the half-and-half, stirring until smooth and creamy.
Heat the cream mixture on medium heat until thick and creamy.
Add the cream mixture and the claims to the potato mixture in the Dutch oven. Cook uncovered over medium heat, stirring occasionally, for approximately 15 minutes or until heated through.

Notes

Store In the Fridge: Let your easy clam chowder cool down completely first. Then put it in a container with a lid and store it in the refrigerator. It’ll stay good for 3-4 days.

You can freeze this soup for 3 months. Cream-based soups sometimes look a little separated when you thaw them out. However, it should blend back together when you reheat it.

Warm up your chowder on the stove over medium-low heat. Stir it often while it heats up. If it seems too thick, just add a splash of half-and-half or milk to thin it out. If you’re using the microwave, heat it at 50% power and stop to stir it every minute.

Nutrition

This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.

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