I missed clam chowder until this recipe came along. Smooth and creamy, delightfully different. Set 4-to 6 bowls at the table. Great after a snow trip, or a rainy day. I halved this recipe and it was still good. Serves 4-6 people. I think this would work well in a pot pie.
8 slices of bacon
1 medium onion, minced
3 celery stalks, chopped
4 medium potatoes, diced into bite sized pieces
2 quarts of GF chicken broth
8 oz of diced green chiles
1 tbsp. of homemade taco seasoning or (packaged mix) always check ingredients.
1 tbsp. of ground cumin
salt, to taste (light)
3/4 cups of butter or margarine of choice
3/4 cups of GF flour (I used a mix of Teft and Brown rice)
1 quart of cream (unsweetened coconut creme milk)
2 (6.5 oz) cans of minced clams (I may put more next time)
8 oz. of sour cream
6 oz. of alternative cheddar cheese (optional)
1 bunch of chopped cilantro or diced green onions(optional)
1. Begin by frying up your bacon in a skillet. Crumble bacon, set aside. To your fried bacon oil, add the onion and celery and allow to cook until the veggies turn translucent.
2. Meanwhile, bring chicken broth to boil in a 6 quart soup pot and add diced potatoes, green chiles, taco seasoning, cumin, and salt and bacon bits. Allow potatoes to cook in the boiling broth.
3. About 10 minutes before broth and aromatic veggies are ready, begin making your roux in a small sauce pan. Melt butter over medium heat; then add flour, stirring constantly to create a pasty roux. To the hot roux, add the cold cream. Pour into pot and continue stirring over medium heat until it thickens into a nice, creamy gravy. Add clams and sour cream, serve when heated through. Top with cheddar cheese, cilantro or diced green onions. (I might try chives next time)
This is a wonderful filling recipe. It makes enough to feed a crowd. Start by making it in half and you be the judge.
Source: Food Renegade/adapted