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Bacon Clam Chowder

1 can (6-1/2 ounces) minced clams
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 tablespoon cornstarch
1/2 cup half-and-half cream
1-1/2 teaspoons butter
Dash cayenne pepper
2 bacon strips, cooked and crumbled

Drain clams, reserving juice; set aside. Place the clams in a food

Printed from tasteofhome.com Oct 13, 2008

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Bacon Clam Chowder cont.

processor; cover and process until finely chopped. Set aside. In a
large saucepan, combine the broth, potato, celery, onion, bouillon
and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12
minutes or until vegetables are tender. Stir in the reserved clam
juice. Combine cornstarch and cream until smooth; gradually stir
into soup. Bring to a boil; cook and stir for 2 minutes or until
thickened. Stir in the butter, cayenne and clams. Cook and stir over
medium heat for 3-4 minutes or until heated through. Garnish with
bacon.

Yield: 3 cups.