Cast Iron Clam Chowder

Name: Cast Iron Clam Chowder
Total time: 55
Yield: 4
Ingredients: 1 tablespoon bacon grease; 2 potatoes, chopped; 3 carrots, chopped, or more to taste; ½ cup chopped onion; 3 cloves garlic, minced, or more to taste; ¼ cup all-purpose flour; 1 teaspoon salt; 1 teaspoon garlic powder; ½ teaspoon liquid smoke flavoring; ½ teaspoon fresh cracked black pepper; 2 cups chicken broth; 1 (6.5 ounce) can clams, liquid drained and reserved and clams chopped; 2 tablespoons butter; ¼ cup cornstarch; 1 cup milk; ½ cup heavy whipping cream; ½ cup corn

Recipe by ddmama from allrecipes.com

Dinner,Lunch 55 Mins.

Ingredients

4 servings

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1 tablespoon bacon grease
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2 potatoes, chopped
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3 carrots, chopped, or more to taste
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½ cup chopped onion
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3 cloves garlic, minced, or more to taste
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¼ cup all-purpose flour
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1 teaspoon salt
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1 teaspoon garlic powder
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½ teaspoon liquid smoke flavoring

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½ teaspoon fresh cracked black pepper
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2 cups chicken broth
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1 (6.5 ounce) can clams, liquid drained and reserved and clams chopped
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2 tablespoons butter
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¼ cup cornstarch
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1 cup milk
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½ cup heavy whipping cream
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½ cup corn

Instructions

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.
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.
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.
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.