Clam Chowder Soup Recipe
This Clam Chowder Soup recipe is a perfect meal that brings together a potato and cream base and the saltiness of clams with a light smoky bacon flavor to delight your tastebuds.
- 6 Medium Yellow Potatoes diced
- 1 onion diced
- 3 stalks celery diced
- 3 large carrots diced
- 4 cans chopped clams
- 8 ounces clam juice
- 4 cups chicken broth
- 2 cups half & half
- 1 clove garlic minced
- 1/2 pound bacon chopped
- 1 tsp dried thyme
- 1 tsp black pepper
- salt, to taste
- 1/4 cup flour
Chop the bacon and cook it in a large pot over medium-high heat.
Meanwhile chop the onion, celery, carrot, and garlic.
Remove the bacon from the pot and add the chopped vegetables. Saute for about 6 minutes.
Add the flour to the sautéed vegetables and stir for 2-3 minutes over medium heat.
Add the chicken broth and clam juice, and bring to a boil.
Dice the potatoes and place them into the pot. Cook the potatoes over medium-high heat until they are fully cooked.
Add the salt, black pepper, and dried thyme. Cook for 3 minutes.
Add the half and half and chopped clams and bring to a boil once more.
Calories: 643kcal | Carbohydrates: 57.1g | Protein: 43.5g | Fat: 26.4g | Saturated Fat: 11.3g | Cholesterol: 115mg | Sodium: 3172mg | Fiber: 5.3g | Sugar: 5.4g