Clam Chowder Soup

Best Chowder you will ever make!!!

• 1/2 lb. bacon
• 1 large yellow onion
• 2 stalks of celery, chopped, or you can add celery seed instead if you like
• 2 cloves of minced garlic
• 1/2 a cube of butter
• 4-5 Yukon potatoes cubed
• 2 cups chicken bouillon or 2 cups water with 1 tablespoon Better Than Bullion chicken flavor
• 1 lg can clams with juice
• 1 bottle of clam juice
• 3 Tbsps. Corn starch for slurry
• 1 tspn Ol Bay seasoning
• 2 c Half and Half
• 1 c sour cream
• Pepper to taste

Directions

Cook Bacon until crisp, remove some pieces for garnish. Add the onions and celery, then cook until tender but not brown. Add garlic and cook for 2 mins. Add butter, diced potatoes, and chicken broth. Cook potatoes until tender. Add Clams, mix well. Add Ol Bay seasoning to taste. Make a slurry with cornstarch and clam juice, then add it to the soup. Hold some of the clam juice back so you can adjust the thickness of the soup. Simmer until the soup thickens. Add the Half & Half. Heat through. If you need to make an adjustment for thickness, either make more slurry or thin with the leftover clam juice. Remove from the heat and add sour cream and pepper. Cover, then let sit to meld all the flavors. Taste for adjusting any seasoning that you need.

Garnish with Bacon Bits and serve with oyster crackers and a pad of butter!!