Clam Chowder: Courtesy Natasha's Kitchen

I'm obsessed with this chowder. I think I can face winter with it by my side. Mmmm.

Ingredients

• 6 slices lean bacon cut into 1/2" strips
• 2 medium carrots sliced into thin rings or half rings
• 2 celery ribs finely diced
• 1 small onion finely diced
• 4 Tbsp all-purpose flour
• 2 cups low sodium chicken broth or stock
• 1 cup chopped clams with their juice from 2 small cans
• 1 bay leaf
• 1 1/2 tsp Worcestershire sauce
• 1/2 tsp Tabasco sauce
• 1/2 tsp dried thyme
• 1 1/2 tsp salt and 1/4 tsp black pepper or to taste
• 1 1/2 lbs 6 medium potatoes (yukon gold or russet), peeled
• 2 cups milk any kind
• 1 cup whipping cream or heavy whipping cream

US Customary - Metric

Instructions

1. Heat a large pot or dutch oven over med/high heat and add the chopped bacon. Sauté, stirring occasionally until browned and crisp then transfer to paper towel lined plate. Keep 3 Tbsp of bacon grease in the pot (discard excess if desired).
2. Add prepared carrots, onion and celery and continue cooking over med/nigh heat, stirring occasionally until soft and golden (7-8 min). Sprinkle in 4 Tbsp flour, and saute another minute, stirring constantly.
3. Add 2 cups chicken broth, 1 cup chopped clams with their juice,1 bay leaf, 1 1/2 tsp Worcestershire, 1/2 tsp Tabasco sauce, 1/2 tsp dried thyme, 1 1/2 tsp salt and 1/4 tsp black pepper. Bring soup to a light boil.
4. While soup is heating up, chop potatoes into bite-sized pieces about 1/4" thick. Add potatoes to pot then stir in 2 cups milk and 1 cup whipping cream. Bring to a boil, reduce heat, cover and lightly boil until potatoes are easily pierced with a fork (about 20 min). Season to taste with salt and pepper. To serve, garnish with cooked bacon and fresh cilantro.