Clam Chowder 2 slices bacon 1 small onion, minced 1 clove garlic, minced 1/2 cup chopped green bell pepper 2 tbs flour 1-1/2 cups whole milk 1/2 cup refrigerated hash brown potatoes 1 cup frozen sweet corn 6-oz can clams, undrained In large saucepan, cook bacon until crisp and remove. Cook onion and green pepper in drippings remaining in pan until tender, about 4-5 minutes. Add flour and cook until mixture bubbles.
Add milk. Cook and stir until soup boils and thickens, stirring frequently. Add potato and corn.
Bring to a boil again. Then reduce heat and simmer 5-10 minutes until potato is tender. Add clams and heat thoroughly.