Corn and Clam Chowder
Recipe by Eclectic Recipes
3 tablespoons butter
1 medium onion, diced
1 carrot, chopped
1 stalk celery, chopped
3 tablespoons flour
2 teaspoons Old Bay seasoning
2 cups milk
8 ounces clam juice
2 large potatoes, peeled and diced
2 cans (6.5 oz.) chopped clams with juice
1 can (15.25 oz.) Libby's Whole Kernel Sweet Corn, drained
4 slices bacon, cooked and crumbled (for topping)
2 stalks scallions/green onion, chopped (for topping)
1. Melt butter in large pot over medium heat. Add onion, carrots and celery. Saute 5 minutes. Add flour and Old Bay seasoning. Stir and cook until flour is mixed in well with no clumps.
2. Stir in milk and clam juice; add potatoes. Bring to boil. Reduce heat to simmer and cook 15 minutes.
3. Remove from heat, stir in clams and corn. Serve topped with crumbled bacon and chopped scallions/green onions.