corn and clam chowder …

November 4, 2011

One of my very favorite soups to make is clam chowder.  I have been experimenting with different recipes over the years, and I have finally perfected my recipe, just the way I like it!  My secret ingredient is corn.  I know many clam chowder enthusiasts may be scratching their heads at the addition, but I think it gives a little something to the soup!
{Corn and Clam Chowder}
serves 12
adapted from this recipe
3/4 cup butter, melted
1 cup flour
1 1/2 cups potatoes, diced 1/2 inch (about 2 medium potatoes)
1 1/2 cups celery, diced 1/2 inch
1 cup onion, diced 1/2 inch (about 1 medium onion)
1 cup green pepper, diced 1/2 inch (about 1 medium pepper)
1 (15 oz) can of corn
1 cup leeks, diced 1/2 inch
3 (6.5 oz) cans of chopped clams (keep the juice)
3/4 tablespoons fresh ground pepper
1 1/2 tablespoon sea salt
3/4 tablespoon fresh thyme, chopped
4 large bay leaves
1 teaspoon tobasco sauce
3/4 cup sherry wine (optional)
1 cup water
1 (8 oz) bottle of clam juice
2 quarts half and half milk
Combine melted butter and flour in oven-proof container and bake at 325 degrees for 20-25 minutes, then remove from oven.
In large stockpot, combine remaining ingredients except half-and-half.  Bring to a boil, then turn down to medium low and simmer until potatoes are thoroughly cooked, about 20-25 minutes.   Stir butter-flour mixture into chowder and stir until very thick. Remove chowder from heat. Stir in half-and-half until blended. Place pot back on the heat, and heat over medium heat, stirring.  Once the soup begins to bubble again, turn down to low, and let sit for 30 minutes for the flavors to blend well.  Stir occasionally as the soup thickens up again.  Serve

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