This is an all time favorite recipe. For years we made it the night before Thanksgiving since it was easy to have on the back of the stove while making all the preparations for the next day’s feast. Ever since Jason built his pizza oven we have spent Thanksgiving eve eating delicious pizza at his house. Back to the chowder; it is thick and creamy and full of flavor, can’t be beat on a cold winter day.
| Prep Time | 30 minutes |
| Cook Time | 40 minutes |
| Servings |
people
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Ingredients
- 1/2 pound bacon cut in 1 inch cubes
- 1 medium onion sliced thin
- 3 large russet potatoes peeled and cubed
- 1 can creamed corn
- 1 can clams chopped
White Sauce
- 6 tablespoons flour
- 6 tablespoons butter or margerine
- 2 cups milk
Ingredients
White Sauce
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Instructions
- Cook cubed bacon in a large saucepan until crisp. Remove, with a slotted spoon to drain on paper towel. Add sliced onions and cubed potatoes to the bacon fat. Add water to just cover the potatoes, bring to a boil and cook until potatoes are soft, approximately 20 minutes.
- In the meantime in a smaller sauce pan, make white sauce. Melt butter. Add flour to melted butter all at once, stirring constantly, you want a paste to form, continue stirring until smooth, and blended but not browned.
- Start adding milk very slowly. Stirring between each addition until the sauce is smooth and incorporated. If sauce starts to lump, using a whisk to stir will help. If you add the milk slowly enough you will not get lumps.
- When potatoes are done, stir in prepared white sauce, creamed corn, and clams Salt and pepper to taste. Top each serving with crisp, crumbled bacon.
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