Clam Chowder "Pot Pie"

Name: Clam Chowder "Pot Pie"
Ingredients: 1 qt. clam juice; 1 qt. baking potatoes, peeled, chopped; 1 cup yellow onions, chopped; 1 cup celery, chopped; 8 slices bacon, cooked, crumbled (drippings reserved); 1/4 cup all-purpose flour; 1 qt. skim milk; 1 qt. canned clams, drained; 2 cups cod fillets, chopped; 1 cup frozen corn, thawed; Philadelphia Light Brick Cream Cheese Spread; 4 tsp. fresh chives, chopped; 2 tsp. fresh dill, chopped; 16 each prepared corn muffin mix, baked into 5-inch flat muffins

14 ingredients

14 steps

Ingredients

1 qt. clam juice
1 qt. baking potatoes, peeled, chopped
1 cup yellow onions, chopped
1 cup celery, chopped
8 slices bacon, cooked, crumbled (drippings reserved)
1/4 cup all-purpose flour
1 qt. skim milk
1 qt. canned clams, drained
2 cups cod fillets, chopped
1 cup frozen corn, thawed
Philadelphia Light Brick Cream Cheese Spread
4 tsp. fresh chives, chopped
2 tsp. fresh dill, chopped
16 each prepared corn muffin mix, baked into 5-inch flat muffins

Directions

1

Combine clam juice, potatoes, onions and celery in a saucepan.
2

Bring to simmer; cook until potatoes are tender.
3

Remove from heat; set aside.
4

Whisk 1/4 cup (50 mL) each reserved bacon drippings and flour (or 1 Tbsp.
5

[15 mL] each for trial recipe) in large pot.
6

Cook 5 min.
7

on medium-low heat, whisking constantly.
8

Do not burn the roux.
9

Gradually add milk; bring to simmer, whisking constantly to prevent scorching.
10

Stir in potato mixture; bring to simmer.
11

Add remaining ingredients, except corn muffins.
12

Cook until fish is done and soup is heated through, stirring frequently.
13

Serve 1-1/2 cups (375 mL) chowder in a crock.
14

Top with a muffin.