For a Quick Supper on a Cold Night

Clam and Corn Chowder

Serves 6

Using ingredients you are likely to have on hand, this delicious chowder is very easy to put together at the last minute.

4 bacon strips, diced
1 medium onion, chopped
2 tablespoons flour
2 cups milk
2 (7-ounce) cans minced clams
1 (15-ounce) can cream-style corn
½ teaspoon salt
¼ teaspoon freshly ground black pepper

In a large soup pot, cook the bacon over medium heat until browned and crisp, 5 to 6 minutes. With a slotted spoon, transfer the bacon to paper towels to drain. Pour off all but 1 tablespoon fat. Saute the onion in the bacon fat until softened, about 2 minutes. Sprinkle the flour over the onion and cook 1 minute, stirring constantly. Reduce the heat and stir in the milk; blend well and simmer until thick, about 5 minutes. Stir in the clams with their liquid, the corn, salt and pepper, and heat through. Just before serving, add in the cooked bacon.