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Super Supper Chowder

4 star rating
 

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Submitted by: Cathy Topper

 

This chowder contains cubes of potato, red sweet pepper, onion, bacon, clams and cream-style corn, in a broth that has milk, clam juice, and a generous amount of thyme.
 

Ingredients

  • 6 slices of bacon
  • 1 large onion finely diced
  • 1 red bell pepper chopped into 1/2 inch pieces
  • 2 to 3 large russet potatoes (peeled and cut into 1/2-inch pieces)
  • 3, 10 ounce cans of baby clams, drained but reserve liquid
  • 2 cups milk or half and half
  • 1/2 cup of bottled clam juice
  • 2, 15 oz. cans cream-style corn
  • 1 tablespoon dried thyme
  • 1/2 teaspoon ground pepper

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Method

Cook the chopped bacon in Dutch oven over a medium heat until fat is rendered and bacon begins to brown. Add onions and red pepper and saute all. After 5 minutes, add chopped potatoes and continue cooking for 5 more minutes. Crumble bacon as it cooks. Next, add the reserved liquid from the canned clams, milk, bottled clam juice, cream-style corn, thyme and pepper. Simmer chowder until all vegetables are tender. Add clams and heat through.

 

Notes: Can be prepared, covered and refrigerated up to one day ahead. Bring to a simmer before serving.

 

Number of Servings: 6

 

Submitted by: Cathy Topper ()

 

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