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Creamy New England Style Clam Chowder

Handmade Farmhouse
Print Recipe
Course lunch, Main Course, Soup

Ingredients
  

  • 1 Sweet Onion Chopped
  • 3 Tablespoons Salted Butter
  • 1 bay leaf
  • 4 Celery stalks Chopped
  • 2/3 Cup Frozen corn
  • 3 Russet Potatoes Cubed
  • 3 8 oz cans Clam Juice Snow's brand
  • 1/2 Cup Bacon bits (I like Hormel brand)
  • 2 Teaspoons Minced Garlic
  • 1/8 Teaspoon Liquid smoke
  • 1/2 Teaspoon salt
  • 4 6.5 oz cans Chopped Clams Snow's brand
  • 1 1/2 Cups Half and half
  • 1/3 Cup Heavy Cream
  • 2 Tablespoons Corn starch

Instructions
 

  • Add 3 tablespoons butter to a pan and sauté chopped onion on med-low until it is caramelized. Add in celery, potatoes and garlic. Sauté together for 5-7 minutes. Add clam juice, salt, bay leaf, corn and chopped clams (including liquid).
    Simmer for 20 minutes until potatoes are tender.
    Add in 1 cup of the half and half, bacon bits and liquid smoke. Bring mixture to a boil. Make a slurry with corn starch and remaining 1/2 cup half and half. Add mixture into the soup to thicken. Once soup has thickened, turn heat to low/warm. It will continue to thicken a little more as it sits. Stir in 1/3 cup heavy cream to make the soup extra creamy! Remove bay leaf before serving.
    Serve soup warm with a side of bread, breadsticks or cornbread if desired.