Corn & Clam Chowder
Servings
12
servingsPrep time
10
minutesCooking time
30
minutesIngredients
2 Celery Stalks
6 Carrots
1/2 Onion, chopped
12 oz Fresh or frozen corn
2 Tbs Bacon grease or oil
1 Tbs Butter
3 Tbs Flour
1 tsp Minced Garlic
24 oz Chicken stock (or vegetable stock)
2 cans Minced clams, undrained (6.5oz cans)
1 c Heavy cream
Directions
- Peel carrots, celery, and onions. Chop into bite sized pieces.
- Preheat stock pan, and add bacon grease.
- Add in chopped vegetables and sauté for 5 minutes.
- Add in garlic and butter.
- Sauté until the vegetables are tender.
- Add in flour and stir.
- Pour in chicken stock and stir well.
- Add in corn and clams with the juice.
- Finish adding ingredients with the heavy cream.
- Heat until thickened, stirring often.
- Enjoy
Notes
- If you want the chowder thicker, add cornstarch mixed with COLD water. Then heat until you get it how thick you want the chowder. Keep in mind the more cornstarch/water mix you add, the thicker it gets. So, add a little at a time.
