Make this special clam chowder at home with our recipe.  “Mexi-Corn” is the secret ingredient.  This is slightly spicy, but oh so good.

4 C. water
1 bottle Clam juice
1 can baby clams
1 can “Green Giant Mexicorn”
6 strips bacon- uncooked, finely chopped OR fried, drained & finely crumbled, 1 onion- finely-chopped,
1 stalk celery- finely-diced (optional)
1 large potato- peeled and cut into small cubes,
1 can evaporated milk
salt & pepper to taste

Place all ingredients in saucepan (except for evaporated milk), bring to boil, then reduce to simmer for 10-15 or until vegetables are soft. Add evaporated milk, bring almost to a boil and serve immediately. Serves 4.

TAGS | clam chowder

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