Seattle Clam Chowder
A hearty and creamy clam chowder with smoky bacon, tender vegetables, and melted Monterey Jack cheese, perfect for comforting meals and seafood lovers alike.
Ingredients
- 1/4 lb diced bacon ⓘ
- 2 cups water
- 1 tsp chicken bouillon ⓘ
- 2 cans chopped or minced clams (8 3/4 oz each) ⓘ
- 3 cups diced potatoes ⓘ
- 1 1/2 cups diced onion ⓘ
- 1 cup diced carrot ⓘ
- 2 Tbsp diced green pepper ⓘ
- 1 can mushroom soup
- 2 cups milk ⓘ
- 6 oz shredded Monterey Jack cheese ⓘ
- 1 can mushroom stems and pieces (4 oz) ⓘ
Instructions
- Brown the diced bacon in a large 4-quart kettle until crisp.
- Drain off the bacon grease and set the bacon aside.
- In the same pan, combine water, chicken bouillon, juice from the clams, and diced vegetables (potatoes, onion, carrot, green pepper).
- Simmer until the vegetables are tender.
- Add the chopped or minced clams, mushroom soup, milk, shredded Monterey Jack cheese, and mushroom stems and pieces.
- Heat the mixture until the cheese is melted, being careful not to bring it to a simmer.
- Add the cooked bacon back into the chowder and season to taste.
Nutrition & Diet Analysis (per serving)
588
kcal
29% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).