Waco Clam Chowder

Ingredients

• •4 slices thick-cut bacon(chopped)
• •1 stick unsalted butter((113g))
• •1 medium yellow onion(diced)
• •1 can canned diced green chilies((4 oz), undrained)
• •1/4 cup all-purpose flour((30g))
• •2 cans canned minced clams((6.5 oz each), juices separated from clams)
• •2 cups russet potatoes(peeled and diced)
• •2 cups whole milk
• •1 cup frozen sweet corn(thawed)
• •to taste salt and black pepper

1. 1

   In a large heavy-bottomed pot or Dutch oven, cook the chopped thick-cut bacon over medium heat for 5-7 minutes until crispy.

   5-7 minutes

2. 2

   Leave the bacon grease in the pot. Add the unsalted butter, diced yellow onion, and canned diced green chilies. Sauté for 5 minutes until the onions are softened and translucent.

   5 minutes

3. 3

   Sprinkle the all-purpose flour over the vegetable and bacon mixture. Stir continuously and cook for 1 minute to remove the raw flour taste.

   1 minute

4. 4

   Gradually whisk in the reserved clam juice from the canned minced clams and the whole milk. Add the diced russet potatoes. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 15-20 minutes until the potatoes are fork-tender.

   15-20 minutes

5. 5

   Stir in the reserved minced clams, thawed frozen sweet corn, and season with salt and black pepper to taste. Simmer uncovered for 5 minutes to heat everything through and let the flavors meld.

   5 minutes

6. 6

   Remove from heat and let the chowder rest for 5 minutes before serving to thicken slightly.

   5 minutes