Name: Bacon Clam Chowder
Yield: 4 servings
Ingredients: 1 cup reduced-sodium chicken broth; 1 medium potato, peeled and cubed; 1/2 cup chopped celery; 1/4 cup chopped onion; 1/2 teaspoon chicken bouillon granules; 1/4 teaspoon dried thyme; 1 can (6-1/2 ounces) minced clams; 1 tablespoon cornstarch; 1/2 cup half-and-half cream; 1-1/2 teaspoons butter; Dash cayenne pepper; 2 bacon strips, cooked and crumbled

Servings: 4 persons

1 cup reduced-sodium chicken broth
1 medium potato, peeled and cubed
1/2 cup chopped celery
1/4 cup chopped onion
1/2 teaspoon chicken bouillon granules
1/4 teaspoon dried thyme
1 can (6-1/2 ounces) minced clams
1 tablespoon cornstarch
1/2 cup half-and-half cream
1-1/2 teaspoons butter
Dash cayenne pepper
2 bacon strips, cooked and crumbled

1
In a small saucepan, combine the first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until potato is tender.
2
Meanwhile, drain clams, reserving juice. Place clams in a small food processor; process until finely chopped.
3
In a small bowl, mix cornstarch and cream until smooth; stir into pan. Add reserved clam juice. Bring to a boil; cook and stir 2 minutes or until soup is thickened. Stir in butter, cayenne and clams; heat through. Top servings with bacon.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Bacon Clam Chowder

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