Description
We love clam chowder, especially in the cold winter months. I’ve modified a few different recipes to come up with this one. Whenever I buy nitrite-free bacon, I always save the grease in a glass jar in the refrigerator to use for recipes like these. Serve with sourdough bread!
Ingredients
- 1 tablespoon bacon grease
- 2 potatoes, chopped
- 3 carrots, chopped, or more to taste
- ½ cup chopped onion
- 3 cloves garlic, minced, or more to taste
- ¼ cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon liquid smoke flavoring
- ½ teaspoon fresh cracked black pepper
- 2 cups chicken broth
- 1 (6.5 ounce) can clams, liquid drained and reserved and clams chopped
- 2 tablespoons butter
- ¼ cup cornstarch
- 1 cup milk
- ½ cup heavy whipping cream
- ½ cup corn
Instructions
- Heat bacon grease in a cast iron Dutch oven over medium heat; cook and stir potatoes
- carrots
- onion
- and garlic until onion is soft
- 5 to 10 minutes. Add flour
- salt
- garlic powder
- liquid smoke flavoring
- and black pepper; stir until vegetables are evenly coated.
- Pour chicken broth and reserved clam juice over vegetables; cook at a simmer over low heat until potatoes and carrots are tender
- 15 to 20 minutes.
- Melt butter in a saucepan over low heat; stir in cornstarch until smooth
- 1 to 2 minutes. Add milk and cream; cook
- stirring constantly
- until thickened
- about 5 minutes.
- Stir butter mixture into vegetable-broth mixture; cook and stir over low heat until chowder is thickened
- 5 to 10 minutes. Add corn and cook for 5 minutes. Mix chopped clams into chowder and cook until heated through
- about 5 minutes more.
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Servings: 4