Quick And Easy Clam Chowder (With Optional Bread Bowls)

• 3 stalks To 4 Stalks Celery, Chopped
• 1/4 bags Baby Carrots (or A Large Handful), Chopped
• 1 whole Onion (small Or Medium Sized, Chopped)
• 1/2 sticks Butter
• 8 whole Potatoes (medium Sized, Chopped)
• 2 cups Frozen Corn, Any Type
• 2 cans (6 1/2 Oz. Size) Chopped Clams
• 1 cup Real Bacon Bits Or Cooked, Crumbled Bacon
• 1 cup Milk Or Cream (approximately)
• 3 dashes Or More Salt and Pepper, To Taste
• 3 whole Sourdough Rolls, Or However Many For Each Diner (optional)

1. Add veggies except corn and potatoes to a stock pot with butter, cook until al dente. Add potatoes with enough water to cover and continue cooking until potatoes are tender. Add the corn and bring back to a boil. Add clams* and bacon and bring back to desired heat. Add milk or cream, salt and pepper, stir well then serve.
2. For bread bowls, cut the middles out of the sourdough rolls and toast in the oven before adding the chowder.
3. *For a less clammy flavor, drain the clams before adding.
4. Keep in mind that you can take out or add any of the veggies and/or bacon as desired. This is a fully customizable recipe outside of the cream base and, of course, the clams!

stalks, ubc, onion, butter, potatoes, frozen corn, bacon, milk, salt, sourdough rolls

Taken from tastykitchen.com/recipes/soups/quick-and-easy-clam-chowder-with-optional-bread-bowls/ (may not work)