Soups

Clam and Spring Vegetable Chowder

Herbs and tender vegetables shine here in a twist on classic New England clam chowder. Minced chives, tarragon and fennel fronds add light, bright notes to an otherwise hearty chowder.

Prep

Cook

Servings

Level

Easy

Ingredients

4 Tablespoons Challenge Butter
1 onion, diced
1 celery stalk, diced
1 fennel, diced and fronds reserved
kosher salt
freshly ground black pepper
1 garlic clove, minced
3 Tablespoons all-purpose flour
2 ½ cups vegetable stock, plus more if needed to thin
1 cup heavy cream
1 (10-ounce) can baby clams, drained, juice reserved
¾-pound new potatoes, unpeeled and diced
1 cup peas (fresh or frozen)
2 Tablespoons minced chives
2 Tablespoons chopped tarragon

Directions

1

Melt butter in a large pot over medium heat. Add onion, celery and fennel and season with salt and pepper. Cook until softened, 8-10 minutes.
2

Stir in garlic and cook until fragrant, 1 minute. Whisk in flour and cook for 1-2 minutes. Gradually whisk in the vegetable stock, then add the cream and reserved clam juice. Bring to a boil, reduce to a gentle simmer. Cook for about 10 minutes to thicken and let flavors meld, seasoning with salt and pepper to taste.
3

Add potatoes and cook uncovered until potatoes are tender, about 10 minutes. Stir in clams and gently cook another 5 minutes. Remove from heat; stir in peas, chives and tarragon. Taste and add more salt or pepper if needed.
4

To serve, divide among bowls and garnish with reserved fennel fronds.