Perfect for a family meal, this creamy clam chowder will really hit the spot.
- Bring a large pot of water to a boil. Add the potatoes and 1 tablespoon of salt and cook until the potatoes are tender, about 15 minutes. Drain and set aside.
- While the potatoes cook, make the chowder. Pour the milk into a microwave-safe measuring cup and heat in 30-second increments until warm, about 1 1/2 minutes. Set aside.
- Place the bacon in a soup pot over medium heat and cook until the bacon is crisp and browned, stirring often, 4 to 6 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate and set aside.
- Add the olive oil to the bacon fat. Then add the onions, carrots, celery, pepper and remaining salt to the pot. Cook, stirring occasionally, until the vegetables are tender, 6 to 8 minutes. Stir in the thyme and flour and cook, while stirring, for 2 minutes. Pour in the chicken broth, being sure to scrape up any bits from the bottom of the pot, and then pour in the LACTAID® Milk. Bring to a simmer over medium-high heat, add the boiled potatoes, clams (and liquid), and cook until the potatoes and clams are warmed through, 2 to 3 minutes. Turn off the heat and serve.