New England Clam Chowder

In a medium saucepan, cook bacon over medium heat until crispy. Stir occasionally (about 10 minutes).

While the bacon is cooking, make cream of celery soup. In a medium skillet, melt butter over medium heat. Add 1/4 cup chopped onion and sauté until fragrant (3–5 minutes). Add celery into the skillet; stir and cook for 2–3 minutes.

Sprinkle with flour and sauté with onion and celery for a minute or two. Whisk in 1/2 cup whole milk and 1/2 cup chicken broth. Bring to a simmer and cook for 5–8 minutes until thickened.

While the cream of celery soup is simmering, the bacon should be ready. Stir in the rest of the onion into the saucepan and cook until translucent. Add the juice from the canned clams and remaining 1/2 cup chicken broth, followed by potatoes. Cover and cook over medium heat until potatoes are fork tender (about 15–20 minutes). Stir occasionally.

While potatoes are cooking, check and finish making the cream of celery soup.

Once potatoes are done, add clams, cream of celery soup, remaining 1/2 cup milk, heavy cream and dill weed. Stir everything together and cook the chowder over medium-low heat for another 5 minutes. Season with salt and pepper to taste. Serve.
Notes
*I would recommend serve this clam chowder in bread bowls. I used sourdough bread. To prepare, cut the top of the bread with a serrated knife, leaving as much of the bread behind. Tear away the inner bread with your fingers. Be sure never to break through the outside crust.
*Don’t waste the top and the inner bread. Dip in the chowder and you will be licking your fingers.
*Bread nutrition is not included in the nutrition facts.