Clam Chowder (Lactose Free) - cooking recipe

Ingredients

4 slices bacon
1 onion, diced
5 medium potatoes, grated and sliced
4 tablespoons flour
3 (8 ounce) cans minced clams, with the juice
3 1/2 cups lactose-free milk (like Lactaid)
3 tablespoons cornstarch

Preparation

In a large pot, saute the bacon slices on Med/High heat until cooked through, remove them from the pan. Add the diced onions and add a pinch of salt and cook them for about 3-5 minutes and are almost cooked through.
Add the potatoes and the flour and stir well. Cook the potatoes for about 8-10 minutes and start to soften. Add the canned clams, the milk, and the cornstarch. Stir well. Season the soup with some salt, pepper, and about a tsp parsley. You may now crumble the bacon and return them back to the pot, they add some great flavor but it can be optional.
Turn the stove down to Medium heat and continue to cook the soup uncovered for about 15 minutes and the potatoes are cooked through.
Serve with a dollop of butter and a sprinkle of paprika.