Corn Clam Chowder
Corn Clam Chowder is an moderately easy dinner. Made with 12 ears sweet corn (white or yellow) or 4 c. canned corn, 2 lb. bacon, diced, 2 bunches celery, diced, 8 medium onions, diced and 1 c. champagne, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
If using fresh corn, remove corn from cobs.
Set aside.
Saute bacon in large pot until brown.
Remove bacon with slotted soup spoon and set aside.
Add celery and onions and cook in bacon fat until almost tender.
Pour in champagne and continue cooking until vegetables absorb liquid.
Return diced bacon to pot and stir in corn.
Moisten with cream.
Add thyme and simmer gently for 15 minutes.
Add clams to soup and continue cooking at a simmer until ready to serve.
Makes about 4 quarts.
π· Perfect Pairings
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