A hot cup of chowder will nourish you and keep your body feeling its very best. Every bite of this soup is creamy and comforting.
Prep Time: 5 minutes
Cooking Time: 25 minutes
4 slices of bacon, chopped
1 medium yellow onion, peeled & diced
4 stalks celery, diced
1 medium leek, thinly sliced
2 teaspoons sea salt
1 teaspoon black pepper
1 cup chicken stock
1 cup clam juice
6 ounces plain cream cheese
2 6.5-ounce canned clams, undrained
Add chopped bacon to a large stock pot or Dutch oven and bring to medium-low heat and cook until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside on a plate lined with a paper towel, reserving the bacon grease in the pot.
Add onion, celery, leek and garlic and season with sea salt, black pepper and stir well to combine.
Sauté until veggies are soft, about 5 minutes.
Add in chicken stock, clam juice and cream cheese and reduce heat to a simmer until the soup is thick and bubbly, about 15 minutes.
Turn off the heat and stir in the canned clams.
Serve between 4, garnishing with thyme and bacon and store any leftovers in the fridge for up to 3 days. You can also freeze this soup in a sealed plastic bag or container for up to 6 months.
Net Carbs: 9