Thick New England Clam Chowder

Name: Thick New England Clam Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 serving(s)
Ingredients: 1/2 lb bacon, diced; 1 1/2 cups chopped onions; 1 1/2 cups water; 4 cups peeled and cubed potatoes; 1 1/2 teaspoons salt; ground black pepper; 3 cups half-and-half; 3 tablespoons butter; 2 (10 ounce) cans minced clams with juice; 1 (15 ounce) can corn; 2 cups shredded cheddar cheese; corn starch or water, mixture

Submitted by joannaf73

"I added my touches to make a classic recipe thicker, and cheesier. I can't make it enough for my family. I did not put an exact measurement of corn starch in the recipe, as everyone likes different thicknesses. I use about 1/4 - 1/2 cup."

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Ready In:: 45mins
Ingredients:: 12
Serves:: 8

ingredients

¹⁄₂ lb bacon, diced
1 ¹⁄₂ cups chopped onions
1 ¹⁄₂ cups water
4 cups peeled and cubed potatoes
1 ¹⁄₂ teaspoons salt
ground black pepper
3 cups half-and-half
3 tablespoons butter
2 (10 ounce) cans minced clams with juice
1 (15 ounce) can corn
2 cups shredded cheddar cheese
corn starch or water, mixture

directions

Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. (do not drain bacon oil).
Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.
Mash up 1/2 of the potatoes with a fork.
Pour in half-and-half, and add butter. Cook, constantly stirring, for 5-10 minutes.
Put corn starch and enough water in a bowl to make a smooth liquid. Put into soup, constantly stiring. After a 5 minutes, add more corn starch and water if not as thick as you would like.
Stir in clams and all of clam liquid. Cook for about 5 minutes, or until heated through. Do not allow to boil.
Add cheddar cheese and corn. Stir until cheese is melted.
Serve and enjoy.