Tuesday Feb. 4 is National Homemade Soup Day. Our Travel/Food Editor Suzanne Corbett has a favorite soup and here it is. We also have a Potato Soup recipe in the STLSportsPage.com newsletter which came out today.
New England Clam Chowder
4 cups diced Yukon Gold or white baking potatoes 11⁄2 cups diced onions
1 bay leaf
2 cups water
3 cans (6.5 ounces each) clams
Salt and ground black pepper to taste
1⁄4 pound smoked flavored bacon, chopped
1⁄4 cup (1⁄2 stick) butter 1⁄4 cup flour
2 cups cream
1 cup whole milk
Hot sauce to taste
Chopped fresh chives for garnish
Place potatoes, onions, bay leaf, and water into large stockpot. Drain juice from canned clams into pot (set clams aside); bring to a boil. Reduce heat and cook until potatoes are tender. Season with salt and pepper to taste.
In medium skillet, cook bacon stirring often until crisp. Remove bacon with slotted spoon and add to potato mixture. Add butter to skillet with bacon drippings and cook until melted. Whisk in flour. Stir into potato mixture. Add reserved clams, cream, and milk; cook over medium heat until scallops are opaque. Season with salt, pepper, and hot sauce
to taste.
Ladle soup into serving bowls and sprinkle with chopped chives to garnish. Makes 6-8 servings
