Clam Chowder

There are two types of people in this world--those that love clam chowder and those that won't touch it.  This recipe is for the lovers.  It's evolved a bit over the years, and it's my family's most favorite soup.  

Clam Chowder

4 slices bacon diced

4 cups diced potatoes

2 cups diced onion

4 stalks chopped celery

2 grated carrots

3 cans minced clams--drain and SAVE juice

1 1/2 sticks butter

1 cup flour

1 quart half and half

1 quart milk

1 tsp sugar

2 tsp salt

1 1/2 tsp pepper

In a large stock pot, cook the bacon over medium heat until cooked through.  Add potatoes, onions, celery, carrots and clam juice.  Simmer for 20 minutes or until potatoes are cooked through.

Meanwhile in another stock pot add butter and let it melt over medium heat.  Stir in flour and wisk until blended--cook and wisk for 1-2 minutes to eliminate any raw flour taste.  Pour in half and half and wisk until blended.  Add milk, sugar, salt, and pepper.  Bring to a simmer, stirring frequently and cook until it turns quite thick and creamy--it takes a little while.

Stir in white sauce and minced clams to vegetables.  Serve.

Creamy Ham & Potato Soup

Comfort food at it's best--and the best part is how easily it comes together!

Creamy Ham & Potato Soup
3 1/2 cups peeled and diced potatoes
1/3 cup celery diced
2 carrots diced
1/3 cup finely chopped onion
3/4 cup cooked diced ham
3 1/4 cups water
2 Tbsp chicken bouillon granules
1/2 tsp salt
1/2 tsp pepper
5 Tbsp butter
5 Tbsp flour
2 cups milk

Combine potatoes, celery, onion, ham, and water into a stockpot. Bring to a boil, then cook uncovered over medium heat until potatoes are tender--about 15 minutes. Then add chicken bouillon, salt, and pepper.

Meanwhile, in a separate saucepan, melt butter over medium low heat. Whisk in flour and cook stirring constantly for about 1 minute. Slowly stir in milk and keep whisking to avoid lumps. Continue stirring over medium heat until thick--almost like a country gravy--it will take 5-8 minutes.

Stir milk mixture into stockpot and cook until heated through.

The recipe feeds my family of 4 1/2 eaters perfectly (Alyssa can't have it because of milk allergies). This soup is easily doubled.