Chilly temperatures call for something warm and tasty for lunch or dinner, and what’s better to satisfy that hunger than a big bowl of chili, soup or another favorite – chowder? Nothing warms you quite the same on cool autumn days.
This Corn and Clam Chowder is chock-full of clams and vegetables, a combination so flavorful and filling you’ll want to make this for your family again and again.
Some chunky pieces of cheesy-Italian or French bread on the side adds to the richness of this tasty combination.
CORN AND CLAM CHOWDER
2 slices bacon, cut up
3 medium potatoes, peeled and cut up into 1/2-inch cubes (about 3 cups)
3/4 cup chopped onions
1/2 cup chopped celery
2 cups milk
2 (10-ounce) cans baby clams, drained, reserving liquid
3/4 teaspoon dried thyme
1/8 to 1/4 teaspoon black pepper
1 (15-ounce) can cream-style sweet corn
1 (11-ounce) can whole kernel sweet corn, drained
In a large saucepan or Dutch oven, cook bacon over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towel to drain. Remove all but 1 tablespoon pan drippings from saucepan.
Add potatoes, onions and celery to drippings in saucepan; cook and stir 5 minutes. Add milk, reserved clam liquid, thyme and pepper, mix well. Reduce heat to medium-low; cover and simmer 15 to 20 minutes or until vegetables are tender.
Carefully transfer 2 cups of the hot mixture to a food processor bowl with metal blade or blender container; process until smooth. Return mixture to saucepan. Stir in cream-style corn, whole kernel corn and clams.
Return to a boil. Reduce heat; simmer 4-5 minutes or until thoroughly heated, stirring occasionally.
To serve, ladle chowder into 5 bowls. Crumble reserved bacon and sprinkle over chowder. This recipe makes 5 (1 1/2 cup) servings.
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