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Clam Chowder

Recipe By: Southern U.S. Cuisine 
Serving Size: 0
Cuisine: 
Main Ingredient: 
Categories: Poultry, Soups/Stews

1 pound of bacon, diced
1 pound of ham 
2 cups of chopped onion 
2 cups of diced celery 
2 cups of diced carrots 
4 cups of diced potatoes 
2 cups of diced cooked chicken meat or substitute cooked turkey
4 cups of chicken broth 
2 bottles clam juice or 2 cans clams with juice for the brave 
1 can of whole kernel corn with liquid 
Salt, to taste
Freshly-ground black pepper, to taste
4 cups of milk 
3 cups of  flour 
4 cups of shredded cheese, cheddar or jack 
1 pint of whipping cream, not whipped
2 tablespoon of  chopped fresh parsley 

-= Instructions =-
In large skillet sauté bacon, ham, onions, and celery until bacon is crisp and onions and celery are limp. Add salt and pepper. Put contents of skillet along with potatoes, carrots, chicken, broth, clam juice, and corn into crock pot, cover, and cook on LOW 6 to 8 hours or HIGH 3 to 4 hours.

Whisk flour into milk, and add to pot along with cheese, whipping cream, and parsley and cook one more hour on HIGH.

It may not be low-fat and cholesterol free, but it is wonderful holiday fare. Makes a huge batch for a fantastic Christmas Eve dinner for a crowd. (For those who don't mind the taste of clams but aren't fond of the texture.)

Formatted for MC5 08-09-1999 by Joe Comiskey - joecomiskey@netzero.net


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