After our trip to Seattle, Hapa and I were craving some good ole homemade chowder. We doubled the original recipe, which can be found here, but only ended up using 4 small potatoes, 3 cans of clams, and 3 cups of half and half. In place of the reduced sodium chicken bouillon granules, we used 2 teaspoons of better than bouillon. Overall, it was absolutely delicious! I mean who can resist creamy soup topped with bacon?!?! Serve with shrimp cocktail, hot rolls, and a roasted red pepper and feta salad for a complete and tasty meal!
- 8 center cut bacon strips
- 4 chopped celery rips
- 2 chopped onions
- 2 garlic clove, minced
- 4 small potatoes, peeled and cubed
- 2 cup water
- 2 bottle (8 ounces) clam juice
- 2 teaspoons of Better Than Boullion
- 1/2 teaspoon white pepper
- 1/2 teaspoon dried thyme
- 2/3 cup all-purpose flour
- 3 cups fat-free half-and-half, divided
- 3 cans (6-1/2 ounces each) chopped clams, undrained
- In 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.