Thursday, January 22, 2009

Clam Chicken Corn Chowder

1 Onion, chopped
1/2 Red Pepper diced
1/2 C. celery diced
1/4 lb. Bacon, no nitrates, cut up

3 Carrots, cubed
2 Potatoes, cubed

4 Small cans of chopped clams
2 Chicken breast halves, raw, and cubed
Frozen corn
Chicken broth
Milk
Sea Salt
Roux from butter and white flour or sprouted wheat flour or what you like.

Serve with Angostura bitters sprinkled on top.

This is a creamy, thickened, milk based soup that reminds me a bit of New England Clam Chowder but shouldn't be called that of course.

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