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Seafood Chowder: Cheesy Clam Chowder

Source of Recipe

Laurie Jolliff


List of Ingredients

2 cups chicken broth
2 cans chopped clams, undrained (6 1/2 oz each)
3 medium potatoes, peeled and cubed
4 medium carrots, sliced
4 rib celery, sliced
1 medium onion, chopped
1 tablespoon lemon juice
1 tablespoon minced fresh dill OR 1 tsp dillweed
1 clove garlic, minced
1/2 teaspoon ground nutmeg
1 teaspoon salt
1/2 teaspoon pepper
2 cups half and half
1 cup cubed process American cheese
1 cup shredded Monterey jack cheese
6 strip bacon, cooked and crumbled


Recipe

In a soup kettle or Dutch oven, combine the first 12 ingredients; bring to a boil. Reduce heat; simmer for 20 minutes or until the vegetables are tender. Add cream and cheeses; heat through until cheese is melted. Stir in bacon just before serving. Yield: 8 servings (about 2 quarts).