Taste Of Home | New England Clam Chowder | Rich & Creamy Soup

This easy homemade New England Clam Chowder soup is rich, thick, and packed with flavor! Made with simple ingredients, this classic seafood soup brings authentic, comfort-food taste right to your kitchen. Perfect for a chilly day or a cozy weeknight dinner.

Recipe:
Contest- Award Winning New England Clam Chowder
(Source: Taste of Home / Sandy Larson)

Ingredients

4 center-cut bacon strips

2 celery ribs, chopped

1 large onion, chopped

1 garlic clove, minced

3 small potatoes, peeled and cubed

1 cup water

1 bottle (8 ounces) clam juice

3 teaspoons reduced-sodium chicken bouillon granules

1/4 teaspoon white pepper

1/4 teaspoon dried thyme

1/3 cup all-purpose flour

2 cups half-and-half, divided

2 cans (6.5 oz each) chopped clams, undrained

1 can of oysters (8oz)

1 can of shrimp (6.5 oz)

Directions

In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; crumble and set aside.

Sauté the celery and onion in the reserved bacon drippings until tender. Add the garlic and cook for 1 minute longer.

Stir in the potatoes, water, clam juice, chicken bouillon, white pepper, and dried thyme. Bring to a boil. Reduce heat and simmer uncovered for 15 to 20 minutes, or until the potatoes are tender.

In a small bowl, whisk together the flour and 1 cup of the half-and-half until completely smooth. Gradually stir this mixture into the soup. Bring back to a boil, stirring constantly, and cook for 1 to 2 minutes until thickened.

Stir in the undrained clams and the remaining 1 cup of half-and-half. Heat through gently (do not boil).

Ladle into warm bowls and top with the reserved crumbled bacon.

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