Creamy clam chowder soup: the recipe with bacon
published on 9 January, 2019 at 12:38
Ingredients:
6 slices lean bacon
2 medium carrots sliced into thin rings or half rings
2 celery ribs finely diced
1 small onion finely diced
4 Tbsp all-purpose flour
2 cups low sodium chicken broth or stock
1 cup chopped clams with their juice from 2 small cans
1 bay leaf
1 1/2 tsp Worcestershire sauce
1/2 tsp Tabasco sauce
1/2 tsp dried thyme
1 1/2 tsp salt and 1/4 tsp black pepper or to taste
1 1/2 lbs 6 medium potatoes
2 cups milk any kind
1 cup whipping cream or heavy whipping cream
2 medium carrots sliced into thin rings or half rings
2 celery ribs finely diced
1 small onion finely diced
4 Tbsp all-purpose flour
2 cups low sodium chicken broth or stock
1 cup chopped clams with their juice from 2 small cans
1 bay leaf
1 1/2 tsp Worcestershire sauce
1/2 tsp Tabasco sauce
1/2 tsp dried thyme
1 1/2 tsp salt and 1/4 tsp black pepper or to taste
1 1/2 lbs 6 medium potatoes
2 cups milk any kind
1 cup whipping cream or heavy whipping cream
Directions:
Cook the bacon into a pot, then (in the same pot) fry carrots, onion and celery. Add flour and chicken broth. Then add all the others ingredients and cook for 20 minutes.
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