New England Clam Chowder

28 Apr

New England Clam Chowder is one of those creamy soups I make every once in a while and savor till the last spoonful. The white pepper adds a nice bite and this savory chowder makes for a hearty meal, especially if you add in some bread or crackers for dipping. Though it may not be the most healthy soup option, it’s worth an occasional indulgence. 🙂

New England Clam Chowder

Ingredients:
4 slices bacon, cooked and diced
4 medium russet potatoes, peeled and chopped
3 Tbsp flour
2 cups milk
3/4 tsp salt
1/2 tsp white pepper
1 cup heavy cream
2 cans minced clams, including liquid (6 1/2 ounce cans)

Directions:
Saute slices of bacon, discard the grease, dice, and set aside. Peel potatoes, chop into small pieces, and set aside. Add all ingredients to a crock pot and heat on low for 6-8 hours. Serve hot and enjoy with some crackers or bread if desired.

Source: A Beckster Original

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