Clam chowder

Clam chowder,

Clam chowder


1 pkg of bacon

1 cup of onions, chopped

1 1/2 – 2 cups of chicken broth

1 cup of celery, diced

1 tsp Litehouse minced garlic

1 1/2 cups peeled and cubed potatoes

1 Tbsp Litehouse thyme

Pinch of salt

Pinch of pepper

1 can of cream corn

2 cans of clams, undrained

1 small package of skinless salmon strips

1 can evaporated milk

​1/4 cup flour

​2 Tbsp Litehouse parsley, chopped

Cut bacon into small pieces and cook the bacon and chopped onion. Add garlic when bacon begins to crisp. Place cooked bacon/onion/garlic aside. Add chicken broth in large pot and bring to a boil. Once it starts boiling, turn down to medium heat and add celery, potatoes, thyme, salt and pepper. When potatoes are almost cooked, add creme corn, clams, salmon strips and bacon mixture. Mix milk and flour and add to pot. Simmer on medium-low until salmon is cooked and chowder is thickened.