Clam Chowder - Gluten Free
Ingredients
2 Tbls. olive oil
1 large onion, chopped
4 strips turkey bacon, chopped
5 stalks celery, chopped
3 medium potatoes, chopped in squares - divided
5 sprigs thyme
2 bay leaves
¼ tsp. Red pepper flake
1 box organic chicken stock - divided
2 cups whole milk
2 cans, clams minced (or fresh & rinsed repeatedly)
Salt & pepper
2 Tbls. olive oil
1 large onion, chopped
4 strips turkey bacon, chopped
5 stalks celery, chopped
3 medium potatoes, chopped in squares - divided
5 sprigs thyme
2 bay leaves
¼ tsp. Red pepper flake
1 box organic chicken stock - divided
2 cups whole milk
2 cans, clams minced (or fresh & rinsed repeatedly)
Salt & pepper
Instructions
STEP ONE:
In pot one, saute onion, celery and bacon in the oil over medium heat for 5 minutes. Add ½ of the potatoes, celery, thyme, salt & pepper, and red pepper flake. Just cover the veggies with stock, keeping the remaining stock for the other pot. Bring to a simmer, covered for 10 minutes until potatoes are tender.
STEP TWO:
While pot one is simmering, add the rest of the potatoes and stock to a smaller pot. Bring to a rapid boil for 10-12 minutes until potatoes are tender. Then puree by immersion hand blender or by putting in a blender until smooth. If you use a blender, cover the lid with a hand towel and hold tight. The pressure could spit the lid off. Yikes.
STEP THREE:
Remove bay leaves and thyme sticks, leaving the leaves in the soup. Add pureed potatoes, milk and clams (with liquid) to pot one. Stir, taste, re-season with salt & pepper, and serve.
STEP ONE:
In pot one, saute onion, celery and bacon in the oil over medium heat for 5 minutes. Add ½ of the potatoes, celery, thyme, salt & pepper, and red pepper flake. Just cover the veggies with stock, keeping the remaining stock for the other pot. Bring to a simmer, covered for 10 minutes until potatoes are tender.
STEP TWO:
While pot one is simmering, add the rest of the potatoes and stock to a smaller pot. Bring to a rapid boil for 10-12 minutes until potatoes are tender. Then puree by immersion hand blender or by putting in a blender until smooth. If you use a blender, cover the lid with a hand towel and hold tight. The pressure could spit the lid off. Yikes.
STEP THREE:
Remove bay leaves and thyme sticks, leaving the leaves in the soup. Add pureed potatoes, milk and clams (with liquid) to pot one. Stir, taste, re-season with salt & pepper, and serve.