Clam Chowder Pot Pie

• 1 qt. clam juice
• 1 qt. Idaho potatoes, peeled, chopped
• 1 cup yellow onions, chopped
• 1 cup celery, chopped
• 8 slices OSCAR MAYER 18-22 Slice Count Raw Bacon Flat Pak, cooked, crumbled (reserve drippings)
• 1/4 cup all-purpose flour
• 1 qt. fat-free milk
• 1 qt. canned clams, drained
• 2 cups cod fillets, chopped
• 1 cup frozen corn, thawed
• PHILADELPHIA Neufchatel Cheese
• 4 tsp. fresh chives, chopped
• 2 tsp. fresh dill, chopped
• 16 each prepared corn muffin mix, baked into 5-inch flat muffins

1. Combine clam juice, potatoes, onions and celery in a saucepan.
2. Bring to simmer; cook until potatoes are tender.
3. Remove from heat; set aside.
4. Combine 1/4 cup each reserved bacon drippings and flour (or 1 Tbsp.
5. each for trial recipe) in large pot.
6. Cook 5 min.
7. on medium-low heat, whisking constantly.
8. Do not burn the roux.
9. Gradually add milk; bring to simmer, whisking constantly to prevent scorching.
10. Stir in potato mixture; bring to simmer.
11. Add remaining ingredients, except corn muffins.
12. Cook until fish is done and soup is heated through, stirring frequently.
13. Serve 1-1/2 cups chowder in a crock.
14. Top with a muffin.

clam juice, potatoes, yellow onions, celery, bacon, allpurpose, milk, canned clams, cod fillets, frozen corn, cheese, fresh chives, fresh dill, muffins

Taken from www.kraftrecipes.com/recipes/clam-chowder-pot-pie-154667.aspx (may not work)