I love hot soups and stews and chowders when the weather starts to turn cold and I usually make them up and freeze them so I can have them as often as I like. I especially love cream soups and chowders like this one that I made for you over the weekend.
Thick and Creamy Clam Chowder
6 -7 pieces bacon, cut into small pieces
1 medium onion, chopped
2 (5 ounce) cans baby clams
reserved juice from the 2 (5 ounce cans) of baby clams
6 -7 potatoes, cubed or diced into small pieces
2 (10 1/2 ounce) cans cream of celery soup
1 1/2 cups heavy cream
1/2 cup milk
1 tablespoon butter
salt and pepper to taste
Add bacon to a heavy soup pot or dutch oven and cook on medium high until crispy. Add onion and cook until tender. Next add all the clam juice from both cans of baby clams and stir until blended. Add potatoes and cover.
Cook until potatoes are fork tender, about 10 minutes. Keep stirring every few minutes to make sure nothing sticks to the bottom. Finally, add the clams, soup cream and milk and stir. Then add the butter and simmer soup for about 45 minutes on low heat until thick and creamy.
If you want a thicker base, mix 1 tablespoon of cornstarch in 1/4 cup of cold water and stir into chowder. Add salt and pepper to taste. Allow to cook for another 20 minutes until you get the consistency you want. Stir occasionally while simmering. Serve in soup bowls or bread bowls and sprinkle with a few oyster crackers.
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