Clam Chowder

[mos]

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.

Sprinkle each serving with bacon.

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