Thick New England Clam Chowder

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1/2 lb bacon, diced
• 1 1/2 cups chopped onions
• 1 1/2 cups water
• 4 cups peeled and cubed potatoes
• 1 1/2 teaspoons salt
• ground black pepper
• 3 cups half-and-half
• 3 tablespoons butter
• 2 (10 ounce) cans minced clams with juice
• 1 (15 ounce) can corn
• 2 cups shredded cheddar cheese
• corn starch or water, mixture

Recipe

• 1 place diced bacon in large stock pot over medium-high heat. cook until almost crisp; add onions, and cook 5 minutes. (do not drain bacon oil).
• 2 stir in water and potatoes, and season with salt and pepper. bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.
• 3 mash up 1/2 of the potatoes with a fork.
• 4 pour in half-and-half, and add butter. cook, constantly stirring, for 5-10 minutes.
• 5 put corn starch and enough water in a bowl to make a smooth liquid. put into soup, constantly stiring. after a 5 minutes, add more corn starch and water if not as thick as you would like.
• 6 stir in clams and all of clam liquid. cook for about 5 minutes, or until heated through. do not allow to boil.
• 7 add cheddar cheese and corn. stir until cheese is melted.
• 8 serve and enjoy.