Most soup has its season, but a bowl of clam chowder can be taken in any weather, especially this homemade version. It is easier than you think. Not only that, but it is also budget-friendly. With just a few pantry ingredients, you are good to go. It is flavorful, most notably when you use both the canned clams and juices. This is something you don’t get when you order in a restaurant.

If you are a big fan of clam chowder, you should try out this new recipe. Why? It is lighter and healthier than most of the traditional clam chowders you have had. You will enjoy this creamy and thick clam chowder. With the presence of milk instead of a cream, the calories per serving are significantly less. Isn’t that fantastic?

It goes well with oyster crackers or a slice of crusty bread. Serving it with a mixed green salad, such as green bean salad is also perfect. Any which way you choose to serve it, you will enjoy it. This clam chowder is elegant yet simple; you cannot afford to miss this particular meal.

To prepare this recipe, you will need to get unsalted butter, flour, onions, potatoes, milk, bay leaves, chopped parsley, kosher salt, fresh pepper, sweet corn, and oyster crackers.

1. Begins with the melting butter, then adding onions. Heat them on low until the onions become translucent, this should take about five minutes.
2. Add the flour, stir it for about 1 to 2 minutes. Then add the 2% milk, vegetable broth, clam juice, potatoes bay leaf, thyme, salt, and pepper to taste.
3. Bring everything to boil, cover it, cook it until the potatoes become soft. This should take approximately 10 minutes.
4. At this stage, clam chowder is almost ready, removing half of the soup and discarding the bay leaves, transfer the soup to a blender and blend it until it becomes smooth.
5. Now, return it to the pot. Finally, add corn, clams, and adjust the salt to suit the taste. Cook for another 5 minutes. Serve it and garnish with fresh parsley.