New England Style Clam Chowder with Cream Sauce Base

Yield: 112 ounces | Serving Size: 6 ounces

New England Style Clam Chowder with Cream Sauce Base

Ingredients

  • 4 ounces | Land O Lakes® Butter
  • 4 cups | Onion, diced 1/4-inch
  • 1 1/2 tablespoons | Garlic, chopped
  • 4 cups | Potatoes, peeled, diced 1/2-inch
  • 2 cups | Canned clams, drained, reserve juice
  • 1 cup | Reserved clam juice
  • 3 cups | Water
  • 3 tablespoons | Clam base
  • 1/2 teaspoon | Dried thyme leaves
  • 32 ounces | Land O Lakes® Cream Sauce Base
  • 1 1/2 teaspoons | Worcestershire
  • 3/4 teaspoon | Pepper

Preparation

STEP 1

Melt butter in stockpot; add onion and garlic. Cook over medium heat, stirring occasionally, until softened. Stir in potatoes, reserved clam juice, water, clam base and thyme leaves. Increase heat to medium high. Bring mixture to a boil. Reduce heat to medium low. Cover; cook until potatoes are tender.

STEP 2

Add clams, Cream Sauce Base, Worcestershire and pepper. Continue cooking until soup reaches 165°F.


Nutritional Information

  • Serving Size6 ounces
  • Calories220 calories
  • Fat 15 grams
  • Sat. Fat 10 grams
  • Trans Fat 0.5 grams
  • Cholesterol 50 milligrams
  • Sodium 670 milligrams
  • Carbohydrates 15 grams
  • Dietary Fiber 2 grams
  • Sugars 4 grams
  • Protein 7 grams
  • Vitamin A 546 IU
  • Vitamin C 6 milligrams
  • Calcium 54 milligrams
  • Iron 1 milligrams

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