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This lighter Clam Chowder, full of canned clams, potatoes, and corn, is still creamy but with less fat than most other versions.

Home.fit svg%3E Easy Clam Chowder Recipe, Lightened Up

This thick and creamy chowder is lighter and healthier than most traditional clam chowders. For some other chowder recipes, try my Creamy Roasted Cauliflower Chowder, Smoked Salmon Chowder, and Cheddar Corn Chowder with Bacon.

Home.fit svg%3E Easy Clam Chowder Recipe, Lightened Up

To lighten up this chowder, I use 2% milk instead of cream which reduces the calories significantly. I also blend half of the soup in a blender, which helps thicken it.

It’s delicious served with oyster crackers or a slice of crusty bread. You could also serve it with a simple mixed green salad, this Green Bean Salad, or Wilted Baby Spinach.

What kind of clams are used for clam chowder?

To make this soup quick and easy, I used canned clams in my clam chowder. While you can use fresh clams if you’re lucky to live neat the coast, canned clams are just so much easier and affordable. I also use the juice from the cans to season the soup.

How do you make clam chowder from scratch?

Making canned clam chowder from scratch is pretty easy.

  1. Melt the butter and cook the onions until translucent. Stir in the flour.
  2. Add milk, vegetable broth, clam juice, potatoes, bay leaf, thyme, salt, and pepper. Cook for about 10 minutes until the potatoes are soft.
  3. Put half of the soup in the blender and blend until smooth. Return the soup to the pot.
  4. Add the clams and corn to the soup and more salt if needed, and then cook for five more minutes.
  5. Serve the soup and garnish with parsley. Enjoy!

Home.fit svg%3E Easy Clam Chowder Recipe, Lightened Up Home.fit svg%3E Easy Clam Chowder Recipe, Lightened Up Home.fit svg%3E Easy Clam Chowder Recipe, Lightened Up

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Clam Chowder, Lightened Up

Prep Time: 5 mins

Cook Time: 25 mins

Total Time: 30 mins

This lighter Clam Chowder, full of canned clams, potatoes, and corn, is still creamy but with less fat than most other versions.

  • 2 tbsp unsalted butter
  • 2 tbsp flour
  • 1 large white onion, chopped fine
  • 2 medium russet potatoes, peeled and cubed small
  • 3 cups 2% milk
  • 1 cup vegetable broth
  • 2 10 oz cans clams, drained, juice reserved
  • 2 bay leaves
  • 1 tsp thyme
  • 2 tbsp fresh chopped parsley
  • kosher salt and fresh pepper
  • 1 cup fresh corn
  • In a large pot, melt butter. Add onions, and heat on low heat until onions are translucent, 5 to 8 minutes.

  • Add flour and stir 1 to 2 minutes.

  • Add the milk, vegetable broth, reserved clam juice, potatoes, bay leaf, thyme and salt & pepper to taste.

  • Bring to a boil, then cover and cook on low until potatoes are soft, about 10 minutes.

  • Remove half of the soup and discard bay leaves, put soup in blender and blend until smooth. Return to pot.

  • Add clams, corn and adjust salt if needed and cook another 5 minutes.

  • Serve and garnish with fresh parsley.

Serving: 11/4 cups, Calories: 209kcal, Carbohydrates: 23.5g, Protein: 16g, Fat: 6g, Sodium: 209.5mg, Fiber: 2g, Sugar: 6g

Blue Smart Points: 5

Green Smart Points: 7

Purple Smart Points: 4

Points +: 5

Keywords: chowder, clam chowder, soup recipe



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