New England Clam Chowder          

8 slices of bacon (cubed)

3 medium Vidalia onions (finely chopped)

8 medium red potatoes (coarsely chopped)

2 gloves of garlic (chopped)

1 can of sweet corn (15 oz)

1 box of frozen sweet peas (10 oz)

3 cups of H20

1 ¾ sticks of unsalted butter

2 tsp of salt

1TBS black pepper

½ gallon of heavy cream

2 tsp cilantro

1-cup cornstarch/ 10 cups H20 mixture

5 TBS of Red Hot

In a large soup pot start ¾ stick of butter, bacon, and garlic over medium heat until butter begins browning for approx. 5 minutes.  Add onions and potatoes and cook for approx 7 minutes.  Add juice from clams and corn and add water continue cooking on medium.  In a separate pot begin heating milk and 1 stick of butter very slowly.   Add clams, corn peas, cilantro, salt/pepper and Red Hot – cook for 10-minutes.  Finally you are to add the milk/butter combo and cornstarch – then cook another 40 minutes on low heat.

  Serves between 15 & 20 depending on your appetite!!!