Clam Chowder
Chef: Megan Richmond
Recipe Rating (overall):
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Ingredients:
- 8 ounces bacon
- 2 cans chopped clams
- 1/4 cup chopped red bell pepper
- 3/4 cup chopped celery
- 2 ears corn, cut off cobb
- 1 purple onion, chopped
- 2 cloves garlic, chopped
- chopped parsley
- 4 cups chopped potatoes
- 1/4 cup flour
- 6 cups chicken stock
- 1 cup half-and-half
Directions:
Blanche corn, bell pepper, and celery for about 5 minutes. Drain.
Chop bacon into small pieces.
In a large stock pot cook bacon in olive oil until bacon is crips - about 5-10 min. Remove bacon and let drain on paper towel.
Reduce heat to medium and add the onions and garlic to the pan (with bacon drippings). Saute until onion is soft.
Add flour and cook for 1-2 min.
Add chicken stock and potatoes and bring to a boil. Simmer uncovered for 15 min, until potatoes are tender.
Add clams, corn, peppers, celery, chopped parsley, and half-and-half. Add cooked bacon.
Cook for 10-15 minutes.
Blanche corn, bell pepper, and celery for about 5 minutes. Drain.
Chop bacon into small pieces.
In a large stock pot cook bacon in olive oil until bacon is crips - about 5-10 min. Remove bacon and let drain on paper towel.
Reduce heat to medium and add the onions and garlic to the pan (with bacon drippings). Saute until onion is soft.
Add flour and cook for 1-2 min.
Add chicken stock and potatoes and bring to a boil. Simmer uncovered for 15 min, until potatoes are tender.
Add clams, corn, peppers, celery, chopped parsley, and half-and-half. Add cooked bacon.
Cook for 10-15 minutes.
Serves 4-6
Preparation Time: 20 min
Cook Time: 30-40 min
Cook Time: 30-40 min
Category:
Soups & Salads
Ethnicity:
American