Creamy Clam Chowder is full of hearty veggies, potatoes, and delicious clams, to give you the most thick and creamy chowder ever! It takes less than one hour to have this amazing soup on the table and ready to eat. You’re going to love this cold weather favorite!
Keyword: clam chowder
Author: Caytlin McCleery
1/2poundthick cut bacon, diced
1mediumyellow onion, diced
3cupslow sodium chicken broth
2cupshalf and half
3large russet potatoes, diced
3(6.5 ounce) cansclams in juices, chopped or minced
1teaspoonsalt, or to taste
1/2cupshredded cheddar cheese(optional)
Heat a large soup pot over medium heat. Add in diced bacon and cook until crispy, stirring occasionally. Use a slotted spoon to remove crispy bacon and transfer to a paper towel lined plate and set aside. Remove and set aside excess bacon grease from skillet, leaving just 1 tablespoon of grease in the pot.
Return pot to medium-high heat. Add in onion, chopped celery and carrots and saute 7 minutes, until soft and translucent. Add in 2 tablespoons of the bacon grease and garlic. Stir in flour and cook an additional 2-3 minutes.
Slowly pour in chicken broth, half and half, and clam juice. Add in potatoes and bring to a simmer. Reduce the heat to medium-low and continue simmering until potatoes are soft and tender, about 15-20 minutes.
Once potatoes are tender, add in the chopped clams. Simmer for an additional 5 minutes. Season with salt and pepper to taste.
Serve hot topped with cooked bacon, chives, and a sprinkle of cheddar cheese.