Pure comfort food – creamy, chunky, delicious, and of course, simple. Perfect for a cold night, this will be the best damn CHOWDAH you’ve ever had!
4 slices bacon
4 garlic cloves, minced
2 medium potatoes, peeled and diced into 1” cubes
1 onion, diced
3 celery stalks, diced
4 sprigs fresh thyme, tied with kitchen twine
2 tbsp unsalted butter
3 tbsp all-purpose flour
2 cups heavy cream
1 cup half and half
2 cups low sodium chicken stock
1/2 cups dry white wine
4 (6.5 oz) cans chopped clams, drained and rinsed
1 (8 oz) bottle clam juice
2 bay leaves
2 tbsp fresh parsley, chopped (optional)
Smoked paprika (optional)
Salt and pepper to taste
Heat a large pot or Dutch oven over medium-high heat. Add bacon and cook until starting to brown, about 5-7 minutes. Transfer bacon to a paper towel-lined plate and remove all but 1 tbsp bacon grease. Let bacon cool and chop into small pieces, set aside.
Melt butter in the same pot and add garlic, onion, and celery. Stir frequently until fragrant and onions have become translucent, about 2-3 minutes.
Add flour and stir until lightly browned and dissolved, about a minute. Carefully add chicken stock, white wine, bottle of clam juice, bay leaves, thyme and chopped bacon, whisk until slightly thickened. Bring to a boil and add potatoes (add additional chicken stock to cover potatoes if needed)
Reduce heat and simmer until the potatoes are tender, about 12-15 minutes.
Stir in heavy cream, half and half, and clams until heated through, 1-2 minutes. Remove bay leaves and thyme stocks. Season with salt and pepper to taste. If the soup is too thin, add another tablespoon of flour. If the soup is too thick, add more cream as needed to reach desired consistency.
Lightly sprinkle each bowl with paprika and serve immediately with chopped parsley if using. Enjoy!
Song: Turning Tables
Artist: Dusty Decks
Music copyright: www.epidemicsound.com
source
0 Comments