Darigold's Classic Chowder



  • 4 slices bacon, chopped
  • 1 1/2 cups onion, chopped
  • 3 cups potatoes, peeled and cubed
  • 2 cups water
  • 2 Knorr Fish (or Vegetable) Flavor Bouillon Cubes
  • 1 teaspoon thyme
  • 1 bay leaf
  • 1/4 teaspoon pepper
  • 2 tablespoons Darigold Butter
  • 2 tablespoons flour
  • 1 pint (2 cups) Darigold Classic Whipping Cream
  • 1 teaspoon minced garlic
  • 4 oz. Darigold Naturally White Cheddar Cheese, shredded
  • 8 oz. minced clams
  • Salt to taste


In a heavy 4-quart pan fry bacon until crisp; add onion and cook until tender. Add potatoes, water, boullion cubes and seasonings. Cover and cook for 15 minutes or until potatoes are tender. In a separate saucepan on low heat melt butter. Whisk in flour and cook 5 minutes or until blonde in color. Add butter-flour mixture and whipping cream to soup base. Cook on medium heat 5 minutes or until thickened. Stir in garlic, cheese and clams. Heat thoroughly but do not boil.


Serves 6-8.