Clam Chowder with Corn and Leeks

Servings Serves

Ingredients

1 tablespoon olive oil
2 medium leeks cleaned and sliced
2 cloves garlic minced
2 medium carrots diced
2 medium stalks celery chopped
2 tablespoons flour
3 6.5-oz. cans clams in their juice
3 medium russet potatoes peeled and diced
1 cup dry white wine
3 cups low sodium fish stock or use homemade
1/2 cup half and half
2 sprigs fresh thyme
1 cup frozen whole kernel corn thawed
Sea salt and freshly ground black pepper to taste
1/4 cup chopped flat leaf parsley
3 slices bacon cooked and crumbled

Instructions

DO-AHEAD TIP: Cook and crumble bacon.
Heat the olive oil in a large saucepan with a tight-fitting lid over medium heat. Add leeks and garlic; sauté for 5 minutes.
Add carrots and celery; cook for 3 to 4 minutes. Reduce heat to low then add flour; cook and stir for 2 to 3 minutes. Add clams and their juices, potatoes, wine, fish stock and thyme; cover and simmer for 1 hour. Add corn; cook for 5 minutes or until heated through then salt and pepper to taste.
Ladle chowder into bowls and garnish with chopped parsley and crumbled bacon.

Notes

SERVING SUGGESTION: A relish tray of carrot and celery sticks, cucumber spears, grape tomatoes and whole black olives. Add warm crusty bread with butter.

VEGETARIAN: Skip the clams and bacon, double the veggies and increase fish stock to 4 cups. Use soy milk instead of half and half.

KOSHER: Skip the bacon or use turkey bacon if desired.

GLUTEN FREE: Make sure canned clams, fish stock, wine and bacon are gluten free.

NUTRITION: Per Serving 262 Calories; 7g Fat (27.3% calories from fat); 15g Protein; 30g Carbohydrate; 4g Dietary Fiber; 31mg Cholesterol; 375mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.

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