Looking for more soup recipes? Try my Chicken Noodle Soup, Corn Chowder, or Creamy Zuppa Toscana!
What I love about this chowder:
Restaurant Quality: I kid-not that this Clam Chowder is better than I’ve had at most restaurants, and it’s much healthier and less expensive made from home. Comfort Meal: It’s the coziest meal on a cold day, especially served with a slice of artisan bread, or inside a bread bowl. Make Ahead – I love that I can make the entire thing in the morning and heat it up for dinnertime. It makes great leftovers, too.
Make Ahead and Freezing Instructions:
To Make Ahead: The vegetables can all be chopped ahead of time to make dinner time even quicker, or make the entire creamy clam chowder ahead of time and store in refrigerator until ready to eat. Cook Potatoes: Add chicken broth and diced potatoes to the pot. Bring to a simmer, add bay leaf, and cook until the potatoes are barely fork tender, about 5-6 minutes. Sauté Veggies: In a separate skillet, heat butter and olive oil over medium heat until the butter is melted. Add onions, celery, bell peppers and garlic and cook until tender, about 4-5 minutes. Thicken: Stir in flour and cook for 30 seconds. Gradually stir in milk and half and half, whisking as you add them to break up any clumps of flour. Bring mixture to a simmer and cook until the thickened, about 5 minutes. Combine creamy mixture into the potatoes. Stir in the salt, pepper, vinegar, and reserved clams. Cook for 5 more minutes. Serve this easy clam chowder recipe in a homemade bread bowl or with a slice of artisan bread and a fresh salad. Enjoy! To Freeze: I generally do not freeze soups with potatoes in them because the potatoes can get soft and mushy (however, some people don’t mind). Creamy soups can also have a slightly different texture once thawed. I originally shared this recipe November 2018. Updated October 2021 and October 2023.
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