New England Clam Chowder

• 1/2 sticks Butter
• 1 whole Baking Potato, Chopped
• 2 whole Carrots, Finely Diced
• 1/2 whole Onion, Finely Diced
• 2 stalks Celery, Finely Diced
• 1 teaspoon Old Bay, Plus More If Needed
• 3 Tablespoons Flour
• 2 cups Water
• 2 cups Chicken Stock
• 3 cans (6 1/2 Oz. Size) Chopped Clams In Their Juices
• 1/2 cups Heavy Cream

1. Add half the butter and all the vegetables into a large soup pot over medium heat. Cook the veggies for 5 minutes until they start to soften slightly. Sprinkle the veggies with the Old Bay.
2. Make a well in the center of the vegetable mixture and add the remaining butter and flour. When the butter melts into the flour, stir in the veggies-they will be sticky once covered in the flour. Let the vegetables cook with the flour for 2 minutes more, then slowly stream in the water and stock, stirring as you go to incorporate the flour.
3. Let the soup come to a boil and then reduce the heat to simmer. Simmer uncovered for 15-20 minutes until the potatoes are cooked through and the soup has thickened slightly. Stir in the clams and cream and let soup cook for 3 minutes more to heat through.
4. Serve. Eat!

butter, baking potato, carrots, onion, stalks celery, if, flour, water, chicken, heavy cream

Taken from tastykitchen.com/recipes/soups/new-england-clam-chowder-3/ (may not work)