Easy Creamy Clam Chowder - cooking recipe

Ingredients

3/4 cup butter
1 large onion, finely chopped
2 medium carrots, peeled and finely diced
2 small celery ribs, finely diced
1 tablespoon fresh minced garlic (can use more)
1/2 teaspoon crushed red pepper flakes (or to taste)
2 (10 3/4 ounce) cans cream of potato soup, undiluted
3 (6 1/2 ounce) cans minced clams
3 tablespoons cornstarch
1 quart half-and-half cream
1/2 teaspoon fresh ground black pepper (or to taste)
salt (optional and to taste)
parmesan cheese (optional and to taste)

Preparation

In a heavy pot melt butter over medium-high heat.
Add in onions, carrots and celery; cook stirring for about for about 3 minutes or until tender.
Add in garlic and chili flakes; cook stirring for 2 minutes.
Stir in the two cans potato soup and two cans clams WITH their juice. .
Drain and discard the juice from the remaining can of clams, then add the clams to the soup; bring to a simmer stirring.
In a bowl whisk about 1/3 cup half and half cream with cornstarch until smooth; add to the simmering soup stirring continuously.
Add the remaining half and half cream and black pepper; bring to a boil and cook stirring for about 2 minutes.
Season with salt if using.
Ladle into bowls and sprinkle Parmesan cheese on top.