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Home -> Soups & Stuff -> Soups
Ingredients (view qty in metric system instead) 4 slices bacon, chopped 5 green onions, chopped 2 1/2 tbsp. all purpose flour 2 tbsp. butter, divided 2 cups frozen, thawed corn kernels 1 pound russet potatoes, peeled and cubed 2 cups bottled clam juice 1/2 cup water 1/2 tsp. pepper 16 ounces fresh, canned or frozen, thawed chopped clams 1 cup milk 1/2 cup heavy or whipping cream Directions Cook bacon in a large pot over medium heat until browned, stirring frequently. Add green onions, flour and 1 tbsp. of the butter to the pot. Cook, stirring, 2 minutes. Stir in corn kernels, potatoes, clam juice, water and pepper and heat to a boil. Add clams and return to a boil. Reduce heat and simmer chowder about 5 to 8 minutes until clams are just cooked. Stir in milk, cream and the remaining 1 tbsp. butter. Cook, stirring, until slightly thickened without boiling. Serve chowder hot. Related Recipes View/Post Comments (0) Add To MyRecipeBox Send to a Friend |
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