Corn And Clam Chowder
- 6 whole Strips Bacon, Diced
- 2 whole Onions, Diced
- 2 cups Celery, Diced
- 2 cups Carrots, Peeled And Diced
- 1 cup Red Bell Pepper, Diced
- 1 whole Red Fresno Pepper (or Jalapeno), Minced
- 4 cups Chicken Broth
- 2 cups White Wine
- 12 Ears Corn
- 6 whole Medium Yukon Gold Potatoes, Diced (red Or White Potatoes Are Great Too)
- Kosher Salt And Black Pepper To Taste
- 1 cup Cream
- 2 pounds Clams
- 1 whole Hand Full Of Fresh Basil
- Optional Garnishes: Thinly Sliced Green Onions And Crusty French Bread
- 1)In a large heavy pot, heat the bacon pieces over medium-high heat.
- 2)Cook the bacon until brown and crispy.
- 3)Add the onions and stir to coat the onions in the rendered bacon fat.
- 4)Add the celery, carrots, bell pepper and chili pepper and stir to combine.
- 5)Add the chicken broth and wine and bring to a simmer.
- 6)While the vegetables are softening, prepare the corn by cutting all of the kernels off of the cob. (I like to use a bunch of dish towels to catch the kernels and a serrated knife for cutting the corn off of the ear).
- 7)Add the potatoes to the pot.
- 8)Add the corn to the pot.
- 9)Stir all of the vegetables together.
- 10)Add water to the pot, just enough to reach the top of the vegetables.
- 11)Put a lid on the pot and let the chowder simmer on low for about an hour.
- 12)When the vegetables are nice and tender, season with Kosher salt and black pepper (this will actually need a decent amount of salt because of all the corn and potatoes.)
- 13)Add the heavy cream and stir to mix (adjust seasoning if you need to.)
- 14)Add the clams and let them simmer with the lid on for about 2-3 minutes.
- 15)Add 1 large handful of basil leaves and get ready to serve!
- 16)Serve with the garnish of thinly sliced green onions and crusty French bread!
bacon, onions, celery, carrots, red bell pepper, red, chicken broth, white wine, corn, potatoes, kosher salt, cream, fresh basil, crusty
Taken from tastykitchen.com/recipes/soups/corn-and-clam-chowder/ (may not work)