Clam Chowder (Lactose Free)

1. 1

   In a large pot, saute the bacon slices on Med/High heat until cooked through, remove them from the pan. Add the diced onions and add a pinch of salt and cook them for about 3-5 minutes and are almost cooked through.

2. 2

   Add the potatoes and the flour and stir well. Cook the potatoes for about 8-10 minutes and start to soften. Add the canned clams, the milk, and the cornstarch. Stir well. Season the soup with some salt, pepper, and about a tsp parsley. You may now crumble the bacon and return them back to the pot, they add some great flavor but it can be optional.

3. 3

   Turn the stove down to Medium heat and continue to cook the soup uncovered for about 15 minutes and the potatoes are cooked through.

4. 4

   Serve with a dollop of butter and a sprinkle of paprika.

No additional tips available.