How To Make Thick And Creamy Clam Chowder Soup

A soup that I consider as a true comfort dish is a creamy clam chowder soup that I would always order at my favorite restaurant. Recently I found this gem by The Stay At Home Chef on YouTube, they featured a recipe for this dish and it was top-tier, truly a restaurant-quality soup!

Ingredients:

• ½ pound Thick-cut bacon, diced
• 1 medium Yellow onion, diced
• 2 ribs Celery, diced
• 1 Carrot, finely chopped
• 2 tablespoons Garlic, minced
• ⅓ cup All-purpose flour
• 3 cups Low sodium chicken broth
• 2 cups Half and half
• 1 cup Clam juice
• 3 large russet potatoes, diced
• 3 (6.5 ounces) cans Clams in juices, chopped or minced
• 1 teaspoon Salt, or to taste
• ½ teaspoon Black pepper
• ½ cup Cheddar cheese, shredded (optional)
• 1 tablespoon Chives, minced

Instructions:

Step 1

Prepare, clean, and wash your vegetables. Then dice the bacon and onions, then slice the celery into bite-sized chunks, and the carrots into medium little bites, place the carrot, celery, and onion in a bowl then set it aside. Roughly peel the russet potatoes and cut them into half-inch cubes. Heat a large pot onto a stove over medium heat, then add in the diced bacon and let it cook for about 5 to 7 minutes until crispy, stirring occasionally. Remove the crispy bacon from the grease and transfer it onto a plate lined with a paper towel to drain off excess oil, then set it aside.

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Step 2

Remove the excess bacon oil from the pot and leave only 1 tablespoon of oil, then set the other aside. Then add in the onion, celery, and carrots, sauté over medium-high heat for about 7 minutes or until soft and onion becomes translucent. Add 2 tablespoons of bacon grease (if you don’t have any, then you can add 2 tablespoons of butter instead) and garlic, mix it well. Then, stir in the flour and let it cook for 2 to 3 minutes more. Slowly pour in the broth, half and half, and clam juice.

Step 3

Add in the potatoes and bring it to a simmer. Reduce the heat to medium-low and continue simmering for about 15 to 20 minutes or until the potatoes are soft and tender, occasionally stirring. Once the potatoes are near tender, add in the chopped clams (juice and all). Simmer for an additional 5 minutes. Season with salt and pepper to taste. Serve hot topped with cooked bacon, chives, and a sprinkle of cheddar cheese.

*All image credit belongs to The Stay At Home Chef via YouTube and their official website. Follow and subscribe to their channel for more!

How To Make Thick And Creamy Clam Chowder Soup