CLAM AND CORN CHOWDER WITH BACON

 

  • Cooking Time:
  • Servings: 6
  • Preparation Time:

Ingredients

  • 3 to 4 strips bacon diced
  • 1 onion, chopped
  • 1 lb red skin potatoes, diced
  • 2 1/2 cups clam juice
  • 3 1/2 cups half and half
  • 1 lb corn kernels
  • 1 lb clams
  • 3 tbsp chopped fresh thyme

Directions

  • METHOD:
  • Saute bacon until brown and crisp, put on paper towels, and pour off all but 3 tbsp fat. Add onion, saute, and then add potatoes and stir until coated. Add clam juice, bring to boil, reduce heat and simmer 10 minutes.
  • Add half and half, corn, clams, thyme and half of bacon; cook uncovered until potatoes and corn are tender (~5 min)
  • Garnish with sprinkle of bacon.
  • Consider using a roux of 3 tbsps flour and 3 tbsp butter along with whole milk instead of using half and half.

Notes

Categories: Chowder  Shellfish  Soup 

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