Pantry & Instant

Canned Clam Chowder Upgrade

Name: Canned Clam Chowder Upgrade
Total time: 10 min
Yield: 4 servings
Cuisine: Pantry & Instant
Ingredients: 1 can (15 oz) New England clam chowder; 1 can (15 oz) diced potatoes (drained); 1/4 cup whole milk or half-and-half; 2 tbsp real bacon bits; 1/4 tsp coarsely ground black pepper

Store-bought clam chowder enriched with sautéed bacon, fresh thyme, and a splash of cream — hearty, warming, and tasting unmistakably homemade.

10 minutes

Serves 4

Dinner

Contains common allergens

Dairy Seafood Shellfish

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Instructions

6 steps

1
Pour the canned clam chowder into a medium saucepan over medium heat.

2
Add the drained canned diced potatoes and the whole milk (or half-and-half) to the saucepan to stretch the soup and add creaminess.
3
Stir gently but constantly as it heats up to prevent the thick soup from scorching on the bottom.
4
Bring the soup to a gentle simmer and let it cook for 4-5 minutes until steaming hot.
5
Stir in the coarse black pepper to give it a fresh, slightly spicy kick.
6
Ladle the hot soup into bowls and garnish generously with the bacon bits before serving.

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