Ingredients

• 1 tablespoon bacon grease
• 2 potatoes , chopped
• 3 carrots , chopped, or more to taste
• 0.5 cups chopped onion
• 3 cloves garlic , minced, or more to taste
• 0.25 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 0.5 teaspoons liquid smoke flavoring
• 0.5 teaspoons fresh cracked black pepper
• 2 cups chicken broth
• 1 , 6.5 ounce
• 2 tablespoons butter
• 0.25 cups cornstarch
• 1 cup milk
• 0.5 cups heavy whipping cream
• 0.5 cups corn

Instructions

1. 1 Heat bacon grease in a cast iron Dutch oven over medium heat; cook and stir potatoes, carrots, onion, and garlic until onion is soft, 5 to 10 minutes. Add flour, salt, garlic powder, liquid smoke flavoring, and black pepper; stir until vegetables are evenly coated.
2. 2 Pour chicken broth and reserved clam juice over vegetables; cook at a simmer over low heat until potatoes and carrots are tender, 15 to 20 minutes.
3. 3 Melt butter in a saucepan over low heat; stir in cornstarch until smooth, 1 to 2 minutes. Add milk and cream; cook, stirring constantly, until thickened, about 5 minutes.
4. 4 Stir butter mixture into vegetable-broth mixture; cook and stir over low heat until chowder is thickened, 5 to 10 minutes. Add corn and cook for 5 minutes. Mix chopped clams into chowder and cook until heated through, about 5 minutes more.

Nutrition per serving