Taste Of Home | New England Clam Chowder | Rich & Creamy Soup

This easy homemade New England Clam Chowder soup is rich, thick, and packed with flavor! Made with simple ingredients, this classic seafood soup brings authentic, comfort-food taste right to your kitchen. Perfect for a chilly day or a cozy weeknight dinner. Recipe: Contest- Award Winning New England Clam Chowder (Source: Taste of Home / Sandy Larson) Ingredients 4 center-cut bacon strips 2 celery ribs, chopped 1 large onion, chopped 1 garlic clove, minced 3 small potatoes, peeled and cubed 1 cup water 1 bottle (8 ounces) clam juice 3 teaspoons reduced-sodium chicken bouillon granules 1/4 teaspoon white pepper 1/4 teaspoon dried thyme 1/3 cup all-purpose flour 2 cups half-and-half, divided 2 cans (6.5 oz each) chopped clams, undrained 1 can of oysters (8oz) 1 can of shrimp (6.5 oz) Directions In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; crumble and set aside. Sauté the celery and onion in the reserved bacon drippings until tender. Add the garlic and cook for 1 minute longer. Stir in the potatoes, water, clam juice, chicken bouillon, white pepper, and dried thyme. Bring to a boil. Reduce heat and simmer uncovered for 15 to 20 minutes, or until the potatoes are tender. In a small bowl, whisk together the flour and 1 cup of the half-and-half until completely smooth. Gradually stir this mixture into the soup. Bring back to a boil, stirring constantly, and cook for 1 to 2 minutes until thickened. Stir in the undrained clams and the remaining 1 cup of half-and-half. Heat through gently (do not boil). Ladle into warm bowls and top with the reserved crumbled bacon. Happy Mail: Sweet Country Living In Michigan P.O. Box 63 Decatur, Michigan 49045