New England Clam Chowder

Soups are growing in importance on today's menus. This northeastern favorite is made super easy using our Cream Soup Base.

Recipe Yield: 24 1-cup servings
New England Clam Chowder
Amount Item
1  c Diced onions
1  c Diced celery
1  gal Hot water (180°-190°F)
1  bag Foothill Farms® Cream Soup Base (either #096T or #067T)
3  c Chopped, canned clams, undrained
1  qt Diced cooked potatoes
4  oz Butter
1  Tbsp Dried thyme
  1. In a pan, sauté onion and celery.

  2. In a stockpot, pour in hot water. Add Cream Soup Base (28 oz) into water while vigorously stirring with a wire whisk. Continue stirring until mix is dissolved.

  3. Add onions, celery, clams, potatoes, butter and thyme. Stir and heat until soup reaches 165°F.