Soup is a big deal for me. I LOVE soups. If it was just me for dinner, a bowl of soup with crusty soft bread dipped in garlic oil and balsamic would be my go-to, no-fuss meal. Although I have many favourites, one of my best no-fail recipes is Ken Kostick’s Very Creamy Clam Chowder.
What makes this soup the best-ever clam chowder recipe? Two secret ingredients which I never tried in clam chowder before trying this soup, and now I can’t live without in this chowder — fresh crab meat and dill!
I wish I had a photo, but all my photos didn’t turn out. So here’s the recipe…
Very Creamy Clam Chowder
1 tbsp olive oil
1/2 cup diced potato
1/2 cup chopped onion
1/2 cup chopped sweet red pepper
1/2 cup fresh dill
1/2 cup water
1 can rinsed clams
1/2 cup fresh crab meat (when it’s out of season, I buy frozen)
1 cup table cream
1 cup milk
1/2 tsp salt
1 tsp black pepper
1/2 cup shredded cheddar cheese
Heat the oil in heavy bottom pot (I use my favourite Le Creuset oval dutch oven), then saute potato and onion for 3 minutes. Add red pepper and saute for another minute. Add water, bring to boil, reduce heat and simmer for 2 minutes. Add clams and crab meat; simmer 5 minutes more. Add half of the dill, the cream, milk, salt, pepper and half of the cheese. Simmer for another 15 minutes, stirring gently. Make sure the soup does not boil.
Ladle soup in bowls and garnish with remaining dill and cheese. Bon appetite!
One of the things I love about this recipe is it’s ready to eat in 30 minutes. Can’t beat that for good flavour on a cool Fall day!
For more soup recipes, check out the exchange over at Jodi’s blog! Yummy!