Homemade Clam or Potato Chowder

Ingredients

• 1 cup onion, finely chopped
• 1 cup celery, finely chopped
• 2 cups potatoes, finely cubed
• 1–2 cans minced clams, drained (for clam chowder)
• Reserved clam juice (for clam chowder)
• Water, as needed
• 1 1/2 sticks butter
• 1 quart half-and-half
• 3/4 cup all-purpose flour
• 1 1/2 teaspoons salt

Instructions

1. 

   1

   Prepare the vegetables. Place the onion, celery, and potatoes in a large soup pot.

2. 

   2

   Simmer until tender. For clam chowder, pour the reserved clam juice over the vegetables. For potato chowder, use water instead. Add enough additional water to barely cover the vegetables. Bring to a simmer and cook over medium heat until the vegetables are tender.

3. 

   3

   Make the cream base. While the vegetables cook, melt the butter in a saucepan over medium heat.

4. 

   4

   Thicken the chowder. Stir the flour into the melted butter until smooth. Gradually add the half-and-half, stirring constantly. Cook until the mixture is smooth, thick, and creamy.

5. 

   5

   Combine the chowder. Pour the cream mixture into the cooked vegetables and stir well. If making clam chowder, add the minced clams.

6. 

   6

   Finish and serve. Heat through without boiling. Stir in the salt and serve hot.