One of my all time favorite soups is New England Clam Chowder.
Store-bought versions contain a lot of additives we try to avoid (plus, they are not gluten free, so my son cannot have them), so making it is the best option.
I am a huge fan of soups. Unfortunately, hubby is not, so when I do make soup, it is usually for lunch or when he is out of town.
New England Clam Chowder
- 2 (10 oz) cans of clams & juice (I like the whole ones)
- 1 large sweet onion, diced as finely as you like
- 2 large potatoes, washed & cut into 1 inch cubes
- 6 oz Uncured bacon (no sodium nitrite), cut up into bits
- 2 stalks celery, sliced as finely as you like (optional)
- 1/4-1/2 teaspoon Himalayan Pink salt-finely ground-to taste
- pepper to taste
- 2 cups cream
- 1 cup milk
- 2 tablespoons tapioca starch/flour (optional-if you want it really thick you can add it, I personally like it a bit thinner)
In a large pot, brown bacon until nearly crisp.
Add onions and celery and cook until tender and somewhat translucent.
Add remaining ingredients and bring just to a boil.
Reduce heat and simmer until the potatoes are soft, but not too soft (15-20 minutes), stirring frequently. Let cool a bit before serving.
I like to leave the potato skins on for the added nutrition.