Thick New England Clam Chowder

Recipe by joannaf73
READY IN: 45mins




  • Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. (do not drain bacon oil).
  • Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.
  • Mash up 1/2 of the potatoes with a fork.
  • Pour in half-and-half, and add butter. Cook, constantly stirring, for 5-10 minutes.
  • Put corn starch and enough water in a bowl to make a smooth liquid. Put into soup, constantly stiring. After a 5 minutes, add more corn starch and water if not as thick as you would like.
  • Stir in clams and all of clam liquid. Cook for about 5 minutes, or until heated through. Do not allow to boil.
  • Add cheddar cheese and corn. Stir until cheese is melted.
  • Serve and enjoy.