Darigold's Classic Chowder

Ingredients

• 4 slices bacon, chopped
• 1 1/2 cups onion, chopped
• 3 cups potatoes, peeled and cubed
• 2 cups water
• 2 Knorr Fish Flavor Bouillon Cubes
• 1 teaspoon thyme
• 1 bay leaf
• 1/4 teaspoon pepper
• 2 tablespoons Darigold Butter
• 2 tablespoons flour
• 1 pint (2 cups) Darigold Classic Whipping Cream
• 1 teaspoon minced garlic
• 4 oz. Cheddar Cheese, shredded
• 8 oz. minced clams
• Salt to taste

Instructions

In a heavy 4-quart pan fry bacon until crisp; add onion and cook until tender. Add potatoes, water, boullion cubes and seasonings. Cover and cook for 15 minutes or until potatoes are tender. In a separate saucepan on low heat melt butter. Whisk in flour and cook 5 minutes or until blonde in color. Add butter-flour mixture and whipping cream to soup base. Cook on medium heat 5 minutes or until thickened. Stir in garlic, cheese and clams. Heat thoroughly but do not boil.

Serves 6-8.