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Bacon Clam Chowder
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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 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
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Printed from tasteofhome.com Oct 13, 2008Copyright Reiman Media Group, Inc © 2008 |