Creamy Clam Chowder

Campbell's Creamy Clam Chowder Recipe

This New England style chowder uses prepared chicken broth to give you great flavor in very little time.  Creamy and comforting, this one's a keeper.

At a glance


10 min.


35 min.



Servings: 1 cup each

Cook: 25 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Swanson® Certified Organic Chicken Broth

    Swanson® Certified Organic Chicken Broth

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What You'll Need

1 3/4 cups Swanson® Chicken Broth or Swanson® Chicken Broth or or Swanson® Certified Organic Chicken Broth
1/4 teaspoon dried thyme, crushed
1/8 teaspoon ground black pepper
3 medium potatoes, peeled and cut into cubes (about 3 cups)
1 stalk celery, sliced (about 1/2 cup)
1 medium onion, chopped (about 1/2 cup)
2 tablespoons all-purpose flour
1 1/2 cups milk
2 cans (about 6.5 ounces each ) minced clams, drained

How to Make It

  • 1

    Heat the broth, thyme, black pepper, potatoes, celery and onion in a 3-quart saucepan over high heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until vegetables are tender.

  • 2

    Stir the flour and milk in a small bowl until smooth. Stir the flour mixture into the broth mixture. Add the clams. Cook and stir until the mixture boils and thickens.

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