Corn And Clam Chowder From The Really Good Food Cook Book

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 10
• 3/4 lb bacon, chopped
• 1 medium onion, diced
• 5 tablespoons flour
• 4 cans minced clams, with juices
• 2 cans canned corn niblets, with juices
• 4 medium potatoes, diced
• 1/4 lb butter
• 2 pints heavy cream (or whipping cream for extra richness)
• 1 cup whole milk
• salt and pepper

Recipe

• 1 in a large soup pot saute bacon until almost crisp.
• 2 add onions.
• 3 continue sauteing until onions are clear.
• 4 add the flour 1 tbsp.
• 5 at a time to make a roue.
• 6 add the cans of clams and their juices.
• 7 mix well.
• 8 add the cans of corn and their juices.
• 9 mix well.
• 10 with a wooden spatula scrape the bottom of the pot until it is clear.
• 11 add the diced potatoes.
• 12 cook, covered, over medium-low heat until potatoes are fork-tender.
• 13 (you have to keep scraping the bottom of this mixture with your spatula and turning it over so that nothing burns.) add the butter.
• 14 mix until it is melted.
• 15 add the cream and milk.
• 16 blend well.
• 17 bring the chowder to just under a boil.
• 18 remove from heat.
• 19 salt and pepper to taste.
• 20 allow this thick, creamy, flavors-from-the-sea-and-earth soup to rest for 10 minutes before serving.