Ingredients
- 4 c
- potatoes, in 1" cubes
- 1/4 c
- shallots, chopped
- 14.5 oz
- chicken broth
- 1
- garlic clove, finely chopped
- 3 c
- milk
- 1/4 tsp
- pepper
- 13 oz
- clams, undrained and minced
- 3 slice
- turkey bacon, cooked and crumbled
- 2 Tbsp
- chives, fresh/chopped
- pinch
- pepper
How to Make Creamy Clam Chowder
- 1Heat potatoes, shallots, broth and garlic to boiling in dutch oven; reduce heat to low.
- 2Cover and simmer about 12 minutes or until potatoes are very tender; cool slightly.
- 3Place half of the potato mixture in blender; cover and blend about 15 seconds or until smooth.
- 4Stir back into potato mixture in dutch oven.
- 5Stir in milk, 1/4 teaspoon pepper, the clams and bacon; heat over medium heat, stirring frequently, until hot.
- 6Sprinkle with chives and serve with cracked fresh pepper.
About Creamy Clam Chowder
Course/Dish: Chowders, Fish Soups
Other Tag: Quick & Easy
