Clam chowder holds a special place in my heart, especially on those chilly Midwest evenings when all you crave is a warm, comforting bowl of something delicious. Growing up, I always thought chowder was this mysterious recipe that only restaurants could master. But let me tell you, it’s simpler than you’d think! This creamy, chunky, and hearty clam chowder is perfect for anyone who’s looking to bring a taste of the coast right into their home kitchen. It’s like a cozy hug in a bowl and a fabulous way to unwind after a busy workday. Plus, your kitchen will smell heavenly!
Clam chowder pairs wonderfully with crusty bread or oyster crackers, perfect for soaking up every bit of that delightful creaminess. A fresh green salad with a tangy vinaigrette adds a nice contrast to the richness of the chowder. And if you want to really indulge, try serving with a side of roasted garlic mashed potatoes—trust me, it’s a match made in heaven!
Midwest Creamy Clam Chowder
Servings: 4 servings
Ingredients
4 slices of bacon, chopped
1 medium onion, diced
2 cloves garlic, minced
3 medium potatoes, peeled and cubed
2 cans (6.5 ounces each) chopped clams, with juice
1 cup chicken broth
1 teaspoon dried thyme
1 bay leaf
1 cup heavy cream
Salt and pepper to taste
2 tablespoons butter
2 tablespoons all-purpose flour
2 tablespoons chopped fresh parsley
Directions
cream of mushroom
This dish is so delicious, I can’t control myself. Send help!
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