On chilly days, this hearty, satiating, and incredibly comforting Kicked Up Creamy Clam Chowder will completely warm you right up with its delectable smoky notes.
As a kid, I always detested soup. I had somehow come to believe that it was “diet” food, only suitable for those trying to lose weight. Additionally, I never accepted the notion that soup could actually be a substantial meal or that it could satisfy my desire for real food. The kind of solid food that stays in your stomach for several hours before it begins to grumble and gnaw at your internal organs once more. I seriously questioned whether a soup could satisfy my hunger and banned all varieties from my diet. .
When I moved to Hong Kong several years ago, thanks to Outback Steakhouse’s delectable soups and their thick & creamy tasty clam chowder, I realized how wrong I was. .
A branch is only ten minutes’ walk from my house, and while I was still in school, I used to go there several times per week. I loved ALL of their creamy and rich broth-based soups, not for the steaks, but for the daily-changing soup of the day instead.
On some days, the baked potato soup with bacon bits, spring onions, and sharp cheddar made me squeal with delight, and the mouthwatering cream of chicken and corn satisfied me on gloomy rainy days. The bowl of hot broth flavored with brown onions and served with small pieces of bread squares to sop up the oniony goodness in their French onion soup was to die for. Oh my goodness, that onion soup was absolutely stunning and DROOLKWORTHY!
The soup of the day they were serving looked watery and had way too many vegetables for my taste the one time I visited. It resembled minestrone soup but had a pea-green color and did not appear appetizing. so. ever. I looked at their menu to see what else was available, but decided on the New England Clam Chowder, not realizing that after that day, I would develop a full-blown raging clam chowder ADDICT!
When I first tried it, I adored every creamy, chunky, delicious bite filled with clams, and for several years, I regularly ordered it (along with my other favorite Outback Steakhouse soups). When a craving for clam chowder strikes, I now go to Outback.
The Hong Kong Outback Steakhouse locations then debuted a new dining concept and entirely different menus two winters ago. Oh, the nerve—they had taken my favorite French onion soup and baked potato soup off the menu. And, well, the soups’ quality wasn’t what it used to be, to put it mildly. Not to mention how much a bowl of clam chowder cost had increased!
I did some research last winter and found that making your own clam chowder at home was incredibly simple. I made my own delicious New England-style clam chowder, which, in my humble opinion, is at least as good as Outback Steakhouse’s. What’s more, it’s totally bacon-licious thanks to my secret rockstar ingredient, BACON HOT SAUCE!! Yaaaass!! This Kicked Up Creamy Clam Chowder is absolutely creamy, rich, loaded with veggies, and bang on BOOMING with flavors and textures.
Canned soup is a good option when you need an all-in-one meal quickly, and it’s probably healthier than getting a greasy take-out meal. However, nothing can compare to the taste of homemade soup.
Here is a list of ingredients from a Campbell’s New England Clam Chowder can as an illustration of what’s inside a clam chowder can:
But since making that can take hours, we’re going to demonstrate how to zhoosh up a can of clam chowder today. In this manner, you can enjoy both the convenience of a can and the flavor of homemade food.
Like many chowders, clam chowder is rich and creamy. Clams, pork, potatoes, celery, onions, milk, and cream are among its typical ingredients. Of course, spices and seasonings are added too.
The first thing we suggest if you want to improve your clam chowder in a can is to start with a reputable brand. Campbells is excellent. Then, you’ll need a few basic ingredients from the kitchen to make meals that taste and look homemade. Possibly even one of your friends will ask you for the recipe, so here’s what we advise:
What do you serve with Clam Chowder?
Here is a list of things to serve with a hot bowl of chowder. Planning a soup meal is quite easy, especially when serving my delicious chowder as the main dish, with a side of hot bread and a simple green salad with Best Thousand Island Dressing.
Making this homemade soup in the past has intimidated me because I was worried it wouldn’t be as delicious as a bowl you might get at the beach or at a fine dining establishment. On my RE, however, this recipe is one of my favorites and one of the most popular simple recipes.
Oh, and we did alter the recipe a bit, but don’t worry If you want a stronger clam flavor, add more clam juice (optional).
What do you add to clam chowder to make it better?
Add equal amounts of heavy cream and whole milk if it’s condensed. And finally, we must mention bacon and butter, but be sure to print the recipe below!
FAQ
How do you make canned clam chowder better Reddit?
…
- Instead of using broth, switch to stock (preferably low-sodium stock; buy more than the recipe calls for and boil it to concentrate it). ).
- Replace some of the salt with soy sauce.
- Use a tiny bit of wine, fish sauce (my favorite is Red Boat), or even apple or lemon juice (whatever is already open). ).
How do you make clam chowder less bland?
I include something sweet, like cooked sweet potatoes, fresh corn, or roasted red peppers. I think 1/4 cup of heavy cream is far superior to a full cup of milk. The cream is added at the very end of cooking, just enough for me to notice it. I like chopped chives on top for a fresh touch.
How do you thicken canned clam chowder?
To thicken a low simmering or boiling liquid, you simply stir in an equal amount of cornstarch and COLD water until thoroughly combined, scraping the bottom to get it all mixed, and it will thicken instantly and magically!
Does canned clam chowder have real clams?
Any of the chowder soups made with clams in American cuisine is referred to as “clam chowder.” Common ingredients include diced potatoes, salt pork, and onions in addition to clams. Other vegetables are not typically used. Clams are thought to have been used in chowder because of how simple it is to harvest them.
