I love Chowder! We get a shellfish license each year and harvest quahogs for steaming, stuffing and chowder. Sometimes though, I just want a nice corn chowder. My husband likes quahog chowder better, but last night my daughter really wanted to have corn chowder, so I made it for dinner with a salad. Here is my recipe. If you want quahog chowder, substitute quahogs for the corn and the claim juice for the chicken stock.
2-3 medium-large potatoes diced and boiled until tender, drain
Saute 1 medium onion with about 2 tablespoons of butter and 4 strips of chopped bacon.
Cook until onions are tender and bacon is crisp.
Add about 2 tablespoons of flour and cook for a few minutes.
Add a can of chicken stock or homemade stock.
Stir. This should be fairly thick.
Add the potatoes, a can of drained corn and a pint of half and half, cream or milk.
Heat through and serve.
If you like the chowder thicker, add more flour and butter to the onion/bacon mixture.
If you like the chowder thinner, reduce the flour and add milk instead of cream or half/half.