New England Clam Chowder
Easy to assemble soup.
Quick Facts
- Prep Time: 00:15
- Yield: 6 servings
Ingredients
- 4 slices bacon, chopped
- 1 cup fresh mushrooms, sliced
- 2 cans (6.5 ounces each) minced clams
- 1 tablespoon clam soup base
- 4 cups Southern style frozen hash brown potatoes
- 2 tablespoons minced onion
- 1 teaspoon garlic powder
- 3 cups light cream
- 1 tablespoon Argo® Corn Starch
- 1 teaspoon white ground pepper
- 2 tablespoons sherry (optional)
Directions
- Cook bacon in a large saucepan or Dutch oven over medium heat until crisp. Add mushrooms and cook until tender.
- Drain clams and reserve liquid. Add enough water to reserved liquid to measure 1-1/2 cups. Stir in clam soup base.
- Add reserved clam liquid, potatoes, onions and garlic powder to mushrooms and bacon mixture. Cover and cook 15 to 20 minutes, or until potatoes are tender.
- Combine cream, corn starch and pepper. Add to chowder with drained clams. Heat until slightly thickened and bubbly, stirring occasionally.
