Clam Chowder

There's nothing quite like soup to satisfy.  Warm, comfy, earthy....

This clam chowder recipe comes from Canadian Living - http://www.canadianliving.com/food/clam_chowder.php.  It was delicious.  We added shrimps to it as well, but you could easily use any type of sturdy fish or seafood.

Ingredients:

• 2 cans (5 oz/150 g) baby clam
• 4 strips chopped bacon
• 1 chopped onions
• 1 chopped celery stalk
• 2 minced cloves of garlic
• 3 small red-skinned potatoes, cubed (about 12 oz/375 g)
• 2 tbsp (30 mL) (30 mL) all purpose flour
• 1/2 tsp (2 mL) (2 mL) salt
• 1/2 tsp (2 mL) (2 mL) pepper
• 1 cup (250 mL) chicken stock or vegetable stock
• 2 cups (500 mL) milk
• 1 cup (250 mL) corn kernels
• 2 tbsp (30 mL) chopped fresh parsley

  

This recipe's ingredients have been scaled and recalculated for your automated grocery list. The method still refers to the original recipe amounts. RECIPES HAVE BEEN TESTED USING ORIGINAL AMOUNTS ONLY, AND SCALED RESULTS MAY VARY. Click here to learn more about scaling Canadian Living recipes.

Preparation:
 

Drain clams, reserving juice; set aside.

In large saucepan, cook bacon over medium heat for 5 minutes; drain off fat. Add onion, celery and garlic; cook, stirring occasionally, until softened, about 5 minutes. Add potatoes, flour, salt and pepper; stir until vegetables are coated.

Stir in stock and reserved clam juice; bring to simmer. Cover and cook, stirring, until potatoes are tender, 15 minutes.

Add milk, corn and reserved clams; heat until bubbling and hot, 3 minutes. Serve garnished with parsley.