As we get deeper into November, our thoughts seem to turn toward the upcoming holidays, warm fuzzy sweaters, and steaming bowls of our favorite soups. Once you taste this rich and flavorful clam chowder, I’m sure you’ll want to add it to the list of your favorite soups.
Yield: 6 servings
Serving Size: 3/4 cup
- 4 slices of bacon, diced
- 4 tbsp. butter
- 2 x 6.5 oz. cans of chopped clams, liquid reserved (When purchasing the canned clams, make sure the ingredients are only clams, salt, and water.)
- 2 cups chicken broth
- 1/2 tsp. garlic powder
- 1 tbsp. onion powder
- 1 tsp. dried thyme leaves
- 2 bay leaves
- 6 oz. cream cheese, softened
- 2 cups heavy cream
- black pepper
- Place a fine-mesh sieve on top of a bowl. Open the cans of clams and drain the liquid from each can into the bowl. Reserve both the clam meat and the clam juice in separate bowls for later.
- Place the bacon into a large soup pot. Cook the bacon over medium heat until it begins to turn golden brown.
- Add the butter, broth, clam juice, onion powder, garlic powder, and thyme to the pot. Use a whisk to combine the ingredients, and to deglaze the pot. Add in the bay leaves.
- Bring to a boil, then lower the heat and allow the broth to simmer for 20 minutes.
- Remove the bay leaves from the pot.
- Add the cream cheese to the pot, and whisk until it has completely melted. Whisk in the heavy cream.
- Bring the soup back up to a simmer, then turn the temperature setting to low. Allow the soup to simmer on low for another 15 minutes. Do not allow the soup to boil.
- Add in the clams, and black pepper to taste. Cook the soup for 5 more minutes.