For the past few weeks, we’ve been experiencing soup weather in Southern California. Dry summer days have finally given way to the cold, overcast, and rainy days. Yes, the weather is gloomy, but it’s a nice change from the summer heat and creates the perfect time to eat one of our family’s favorite soups, Thick & Creamy Clam Chowder.
My kids love this soup and can easily eat the entire pot in one night. How they can fit so much soup into their bellies is a true mystery. Seriously, where does all it all go?! I guess to my kids, there’s just something irresistible about a warm and creamy soup that hits the spot on a cold night.
Thick & Creamy Clam Chowder
If you decide to make this clam chowder, bacon is a must. Don’t try to reduce the calories and skip the bacon because it won’t taste the same. I start with 6 strips of bacon* and brown it with onions. See all that brown goodness on the bottom of the pot? Make sure you scrape that up when you add the liquids. When the onions are translucent and the bacon has rendered its fat, add the potatoes.
*I use thick cut, but it can get salty depending on the brand. If you are sensitive to salt, use regular lower salt bacon.
My kids are potato lovers, so I add lots of potatoes – about 7 cups. I cook the potatoes in the bacon fat until partially cooked. Then, I add the reserved clam juice and scrape the flavorful brown bits off the bottom of the pot.
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Next, I dump in the remaining ingredients into the pot, stir, and cook until the potatoes are fork soft.
Finish off with bacon bits and a little parsley. And of course, don’t forget the bread for scooping up all the thick and creamy clam chowder goodness. Enjoy!
What’s your favorite gloomy weather soup? Tell me in the comments below!
Thick & Creamy Clam Chowder
|Prep time||20 minutes|
|Cook time||40 minutes|
|Total time||1 hour|
|Meal type||Lunch, Main Dish, Soup, Starter|
|Misc||Child Friendly, Pre-preparable, Serve Hot|
- 6 pieces bacon (cut into pieces)
- 1/2 Medium onion (chopped)
- 7 cups potato (chopped into bite size pieces)
- 4 cans chopped clam (6.5 ounce cans - drain clams and reserve juice)
- 3 cans cream of celery (10.5 ounce cans)
- 2 cups milk
- 1 cup heavy cream
- 1 can corn
- 2 teaspoons dried dill weed (fresh dill can be used)
- 1 teaspoon dried parsely
- 1/2 teaspoon white pepper
- Half-n-half can be substituted for the milk and cream combo.
- If you don't have 3 cans of celery soup, use two. The soup will just be a bit more 'loose'.
|Add bacon and onions to a large pot on medium-low heat. Cook until bacon is slightly crisp an onions are translucent.|
|Lower heat to medium. Add potatoes to the pot and cook for about 5 minutes. Add clam juice and cook for an additional 10 - 12 minutes.|
|Add clams, cream of celery soup, heavy cream, milk. Stir.|
|Add corn, dill, pepper, and parsley flakes. Stir. Cover and cook for another 10 -15 minutes or until potatoes are fork tender.|