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clam juice potatoes yellow onions celery bacon all-purpose milk canned clams cod fillets frozen corn cheese fresh chives fresh dill muffins
Viewed: 26 - Published at: 4 years agoIngredients
- 1 qt. clam juice
- 1 qt. Idaho potatoes, peeled, chopped
- 1 cup yellow onions, chopped
- 1 cup celery, chopped
- 8 slices OSCAR MAYER 18-22 Slice Count Raw Bacon Flat Pak, cooked, crumbled (reserve drippings)
- 1/4 cup all-purpose flour
- 1 qt. fat-free milk
- 1 qt. canned clams, drained
- 2 cups cod fillets, chopped
- 1 cup frozen corn, thawed
- PHILADELPHIA Neufchatel Cheese
- 4 tsp. fresh chives, chopped
- 2 tsp. fresh dill, chopped
- 16 each prepared corn muffin mix, baked into 5-inch flat muffins
Method
- Combine clam juice, potatoes, onions and celery in a saucepan.
- Bring to simmer; cook until potatoes are tender.
- Remove from heat; set aside.
- Combine 1/4 cup each reserved bacon drippings and flour (or 1 Tbsp.
- each for trial recipe) in large pot.
- Cook 5 min.
- on medium-low heat, whisking constantly.
- Do not burn the roux.
- Gradually add milk; bring to simmer, whisking constantly to prevent scorching.
- Stir in potato mixture; bring to simmer.
- Add remaining ingredients, except corn muffins.
- Cook until fish is done and soup is heated through, stirring frequently.
- Serve 1-1/2 cups chowder in a crock.
- Top with a muffin.
