Easy Creamy Clam Chowder with Aplewood Smoked Bacon


1/2 pound applewood smoked bacon, cooked and chopped
1 large onion, chopped
3 medium carrots, chopped
2 celery ribs, sliced
3/4 cup butter, cubed
2 cans (10-3/4 ounces each) condensed cream of celery, undiluted
3-4 cans (6-1/2 ounces each) minced clams
1- 20 oz. pkg of diced potatoes with onion

1/2 tsp dried dill (optional)
1/2 tsp finely ground pepper
1 tsp dried parsley
3 tablespoons cornstarch
1 quart half-and-half cream

butter (optional)


Brown bacon in a frying pan. Drain on paper towels and chop into large bite sized pieces. Set aside.

In a large saucepan, saute the onion, carrots and celery in butter until tender. Stir in potato soup and two cans of undrained clams. If you add three cans, drain the third can before adding to mixture. Drain and discard juice from remaining can of clams; add clams to soup. Add potatoes, parsley, dill and pepper.

Combine cornstarch and a 1 cup of cream until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir in the remaining cream. Stir until thoroughly mixed for approximately 5 minutes. Add chopped bacon and a small pat of butter. Stir in butter for extra creaminess. Enjoy!