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OK
yes the mashed potato makes it thick er and chicken stock instead of water adds more taste I found.
I do mashed potato in a potato leek soup too with chicken stock and cream.
Calories? what calories lol
This one is good also:
Chowder:
½ cup carrots
½ cup celery
¾ cup onion
¾ cup potato
1 ear of corn (frozen is readily available)
2 cups canned clam juice
2 cups milk
1cup heavy cream
½ lb bacon
2 cups chopped littleneck clams (fresh or can)
½ teaspoon crushed red pepper
½ teaspoon ground white pepper
½ teaspoon fresh thyme
¼ cup Parmesan cheese
Roux:
¼ cup melted butter
¼ cup flour
Dice peeled carrots, onions, celery and potatoes into ¼ inch cubes. Dice bacon. In soup pot, sauté bacon until crisp, sauté carrots, onion, and celery for 8 minutes, together with bacon. Roast the corn on the grill or on an open flame. Let it cool, take the corn off the cob and add it to the soup pot. Add crushed red pepper, white ground pepper and fresh thyme. Add clam juice, milk, and heavy cream and bring to a light boil. Whisk in the roux and simmer for 15 minutes.
To make the roux - Melt butter in a sauté pan and whisk in the flour. Cook on a low heat for 5 minutes.
I made a Cloverleaf recipe over the Holidays.
1 tbsp butter
3/4 cup finely chopped onion, I used some shallots as I have lots on hand
2 cups diced potatoes
2 cups water
2 cans 85g canned chopped clams including the juice.
12/3 cups of 1/2 & 1/2 cream
salt & pepper to taste
Melt the butter and saute onion for 5 mins., add potatoes and water and bring to boil, simmer covered for 10 mins or until potatoes are tender. Add clams with juice and cream and heat on low until hot. Do not boil.
My neighbour from the Maritimes said I could also throw in some corn niblets or peas but I used creamed corn intead.
The recipe is very tasty but thin in consistency so to thicken it up a bit like when you buy canned chowder, my neighbour suggested mashing up some potato.