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    • Clam and Corn Soup

    Mark Sharron
    Medium difficulty
    45 minutes
    2-4
    Amount Per Serving: Calories 150; Fat 5g; Carbs 7g; Protein 11g
    Clam and Corn Soup is a classic seafood dish that combines the flavours of clams, corn, and vegetables in a savoury broth. It's an easy-to-make meal that is sure to please the whole family. This soup is a great way to use up any leftover vegetables in the fridge and a great way to get a healthy, nutritious meal on the table in no time. With just a few simple ingredients, this soup can be ready in under an hour and will surely be a hit with everyone.
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    Ingredients

    • 2 tablespoons olive oil
    • 1 small onion, diced
    • 3 cloves garlic, minced
    • 1 stalk celery, diced
    • 1 red bell pepper, diced
    • 2 cups vegetable broth
    • 1 (14.5 ounce) can diced tomatoes
    • 1 (8 ounce) bottle clam juice
    • 1 (15 ounce) can creamed corn
    • 1 (6.5 ounce) can minced clams, drained
    • 1 teaspoon dried thyme
    • 1 teaspoon dried oregano
    • Salt and pepper to taste
    • Fresh parsley, chopped, for garnish (optional)

    Method

    • Heat the olive oil in a large pot over medium heat to prepare Clam and Corn Soup.
    • Add the onion, garlic, celery, and bell pepper and cook until the vegetables are softened about 5 minutes.
    • Next, add vegetable broth, canned tomatoes, clam juice, and creamed corn.
    • Bring the soup to a boil, reduce the heat, and simmer for about 30 minutes.
    • Next, add the minced clams, thyme, and oregano, and simmer for 10 minutes. 
    • Finally, season with salt and pepper to taste and serve. Garnish with fresh parsley, if desired.
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