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–+ servings
Homemade Clam Chowder

Homemade Clam Chowder

A creamy soup loaded with vegetables and clams for a delicious #entreesoup
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Prep Time 10 minutes
Cook Time 1 hour
Course Dinner, Main Course, Soup
Cuisine American
Servings 6

Ingredients
  

  • ½ lb Bacon cut into ½inch pieces
  • 4 tbsp Butter
  • 4 tbsp Flour
  • 1 Medium Yellow Onion minced
  • 1 tbsp Minced Garlic
  • 1 cup Carrot minced
  • 1 cup Celery minced
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Thyme
  • 1 tsp Sage
  • ½ tsp Paprika
  • 2 qt Broth chicken or vegetable
  • 2 cup Golden Potatoes peeled and diced (1in cubes)
  • 1 cup Heavy Cream
  • 2 tbsp Cornstarch
  • 4 6.5oz cans Chopped Clams (in clam juice) DO NOT USE CLAMS IN OIL

Instructions
 

  • In your largest stock pot over medium high heat, cook bacon until crispy. Remove to a paper towel covered plate. Leave all grease in pot.
  • Add butter. Once melted add onion, garlic, carrots, celery, salt, pepper, thyme, sage, and paprika. Saute for 5 minutes, then reduce heat to medium. Add flour and stir to combine. Let cook another 3 minutes.
  • Add broth and potatoes. Allow to boil and cook for 25 minutes. Potatoes should be soft but not mushy.
  • Remove a third of the soup to a mixing bowl and blitz with an immersion blender. (or use a blender, just use caution when blending hot items). Once mostly smooth, add corn starch and heavy cream. Blend until fully incorporated. Return to pot. Stir to combine.
  • Add clams, with all of their juices, along with cooked bacon and stir to combine. Let cook and thicken another 15 minutes. Serve in a bread bowl or other soup bowl. Garnish with parsley, if desired.
Keyword chowder, clam chowder, clams, creamy soup, golden potatoes, soup recipes, soups
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