Cheesy Clam Chowder

I have been on a break from Weight Watchers for the last two weeks.  I've gained 3.5 pounds and enjoyed every minute of it.  Actually I'm glad I haven't gained more since I've eaten this, this, this, and most importantly this.

Last night I made clam chowder.  It was thick and creamy and just perfect for a night full of thunderstorms and tornados and other fun Texas weather.  This is not your typical clam chowder, but I love the unexpected tang of the cheese and the smoky flavor of the bacon.  Here's a link to the source recipe - Marilyn's Cheesy Clam Chowder - which I alter slightly.  My version is below.  Enjoy!

Here's what you need:
3/4 pound of smoked bacon
 (I buy the ends that are chopped into pieces because they are much cheaper, but you could just use 6-8 slices of bacon if you want to)
4 (6.5 oz) cans chopped clams
1 (15 oz) can chicken broth
1/2 cup diced carrots
1/2 cup chopped celery
1/2 cup finely diced onion
1/4 cup all-purpose flour
1 Tbsp cornstarch
1 Tsp dried thyme (or 1 Tbsp fresh)
1/2 Tsp salt (plus more to taste)
1/4 black pepper (plus more to taste)
1 cup heavy whipping cream
3 cups 2% milk
2-3 cups frozen diced potatoes (like Simply Potatoes)
1 (8 oz) package white cheddar cheese, shredded

Here's what you do:
1) Cook the bacon in a soup pot over medium-high heat until crisp.  Remove the bacon and let it drain on a paper towel lined plate.  Leave the bacon fat in the pot.  While the bacon is cooking drain the clams and reserve the juice.  Add chicken broth to the clam juice to make 3-1/2 cups.

2) Cook the carrot, celery, and onion in the bacon fat until the onion is transparent, about 5 minutes.

3) Stir in the flour, cornstarch, salt, pepper, and thyme.  Cook and stir until thick and hot, about 1-2 minutes.  (Sometimes I add a Tbsp of butter here depending on how much fat the bacon rendered.  Don't let this get too dry).

4) Add the clam juice/broth mixture and stir to combine.  Bring to a boil and cook for 1-2 minutes until it thickens.  Add the cream and milk and bring the soup just to a boil.  Turn the heat down so the soup bubbles a little bit, and cook until it thickens.  Stir occasionally (every 1-2 minutes).  This stage will take 10-15 minutes.  Resist the urge to turn up the heat to speed it along.  The cream will curdle if you get it too hot, and then you've got a nasty situation to deal with.

5) Add the potatoes and clams and let the soup come back to a slight boil.  Slowly add the cheese, stirring while it melts.  Throw in some of the bacon (crumble it up if you used strips).  Add more salt and pepper to taste. 

Serve with the remaining bacon sprinkled on top of each bowl.  Hot sourdough bread makes a perfect side, and you could throw together a salad if you wanted to.  But really...why ruin a lovely fattening dinner with something healthy like a salad?

Printable Recipe:  Cheesy Clam Chowder