~Kathryn's Clam Chowder

Kathryn's Clam Chowder

By Kathryn

...In a large pot, fry up...

8 slices bacon cooked and crumbled

...remove bacon from pan for adding to soup later

...add to drippings

1 cup finely chopped sweet onion

2 cups finely chopped celery

...cook until clear and soft

add ...

1 quart chicken broth and liquid drained from the 51 oz. can of chopped sea clams

1 lb. finely diced Daikon Radish

... simmer for a few minutes until radish dices just start to get soft

...add all into a large crockpot (turned on HIGH) with ...

1 cup butter, softened room temperature

16 oz. cream cheese, softened room temperature

stir well to blend into the hot liquid...

add...

the drained clams from a 51 oz. can

1 quart of heavy cream

reserved crumbled bacon

1 cup finely diced green onions, green only

pepper and salt to taste, be careful with the salt since many of the ingredients are salty...

simmer until ready, about 2-3 hours on high, Note: I like my soups a bit soupy.... If you like it thicker, you might add a bit of Xanthum Gum to your sauce to thicken it.... My family loved it this way!... Me, too!.... Enjoy!!!

Make 10 servings

Each Serving=

_{Calories 511}

_{Net Carbs 10}

_{Fat 43}

_{Protein 21}

_{Fiber 2}