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Make this chowder in the summertime, when corn is abundant.
Corn and Clam Chowder
1 tablespoon unsalted butter
1 small onion, cut into ½-inch pieces
1 large bell pepper, seeded and cut into ½-inch pieces
1½ cups whole milk
½ cup heavy cream
2 cans (6.5-ounce) chopped clams, juice and clams divided
½ pound potatoes, peeled and cut into ½-inch dice
½ teaspoon kosher or sea salt
¼ teaspoon freshly ground black pepper
3 to 4 sprigs fresh thyme, leaves removed and stems discarded
1∕8 teaspoon cayenne, or to taste
2 to 3 ears fresh corn, kernels cut and cobs discarded (about 2 cups kernels)
1 celery stalk, thinly sliced
2 scallions, white and green parts, thinly sliced
Put the butter in the blender jar. Set timer for 12 minutes and temperature on Medium. Once the butter begins to melt, add the onion and pepper. Cover the blender jar and stir a few times, using quick bursts to mix. Sauté until softened, stirring occasionally. Once softened, add the milk, cream, clam juice, potatoes, salt, pepper, thyme and cayenne. Set timer for 15 minutes and temperature on Medium to heat through, stirring frequently. Once the time expires, add the corn and celery and set timer for 3 minutes and temperature on High to bring soup to a boil. Once the soup is just at a boil, set timer for 20 to 25 minutes and temperature on Medium to simmer. Check after 20 minutes, and once potatoes are tender, add the scallions and clams. Turn unit off and let sit for 1 to 2 minutes to allow clams to warm through. Taste and adjust seasoning as desired.
Note: For a chowder with a richer consistency, increase the amount of heavy cream and decrease the milk proportionately.

Servings: Makes about 7 cups

Nutritional information per serving

Nutritional information per serving (1 cup): Calories 186 (46% from fat) • carb. 18g • pro. 7g • fat 9g • sat. fat 6g • chol. 42mg • sod. 496mg • calc. 72mg • fiber 2g

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