Clam Chowder (Award Winning)

Clam Chowder (Award Winning)
Clam Chowder (Award Winning)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Ingredients

  • 4

    center-cut bacon strips

  • 2

    celery ribs, chopped

  • 1

    large onion, chopped

  • 1

    garlic clove, minced

  • 3

    small potatoes, peeled and cubed

  • 1

    cup water

  • 1

    bottle (8 ounces) clam juice

  • 3

    teaspoons reduced-sodium chicken bouillon granules

  • 1/4

    teaspoon white pepper

  • 1/4

    teaspoon dried thyme

  • 1/3

    cup all-purpose flour

  • 2

    cups fat-free half-and-half, divided

  • 2

    cans (6-1/2 ounces each) chopped clams, undrained

Directions

•n a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender. • In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened. • Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the reserved bacon; sprinkle over each serving. Yield: 5 servings.

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