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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I can't get enough of this delicious soup. The bacon and cream-style corn make it extra-special. Ingredients:
6 slices bacon, chopped |
1 1/2 large onions, chopped |
2 large potatoes, peeled,cut into 1/2 inch pieces |
1 large red bell pepper, chopped |
3 (10 ounce) cans baby clams, drained,liquid reserved |
2 cups whole milk (do not use skim or 0%) |
1/2 cup bottled clam juice |
2 (15 ounce) cans cream-style corn |
3 tablespoons chopped fresh thyme or 1 tablespoon dried thyme, crumbled |
Directions:
1. Cook chopped bacon in large saucepan over medium heat until fat is rendered and bacon begins to brown; add onions and saute until tender, about 10 minutes; add potatoes and bell pepper and saute 1 minute; add reserved liquid from canned clams, milk and bottled clam juice; simmer chowder, uncovered, until vegetables are tender, about 15 minutes.
2. add corn and clams to chowder; simmer until slightly thickened, about 5 minutes; mix in thyme; season to taste with salt and pepper.
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