Southwestern Clam Chowder

• 2 large anaheim chilies (or substitute green peppers)
• 3 slices thick cut bacon (chopped)
• 26 ounces chopped canned clams
• 1 large onion (chopped)
• 2 12 lbs yukon gold potatoes (peeled & chopped)
• 2 tablespoons flour (or 1 teaspoon Guar Gum)
• 8 ounces clam juice
• 16 ounces frozen corn
• 1 bay leaf
• 1 cup white wine (Sauvignon Blanc)
• 34 cup oat milk (or substitute half and half)
• 3 green onions (chopped)

1. Roast Anaheim peppers over open gas cook top or under broiler until blackened.
2. Place into plastic bag for 5 minutes and rub to remove blackened skin, remove from bag, rinse, pat dry and chop.
3. Drain clams reserving liquid.
4. Place chopped bacon into large pot and cook over medium-high until browned, if not using bacon substitute 2 tablespoons olive oil.
5. Add chopped onion and potatoes and cook 10 minutes until onions are soft.
6. Sprinkle flour (or guar gum) into pot and stir for 2 minutes.
7. Add clam juice, reserved clam liquid, corn, bay leaf, and wine.
8. Reduce heat, cover and simmer for 30 minutes until potato is tender.
9. Add chopped clams, roasted peppers, oat milk, green onions cook 5 minutes and add salt and pepper to taste.

anaheim chilies, bacon, canned clams, onion, gold potatoes, flour, clam juice, corn, bay leaf, white wine, milk, green onions

Taken from www.food.com/recipe/southwestern-clam-chowder-137127 (may not work)