Smokey Clamicken Chowder Recipe

Cook the bacon and olive oil in a large pot over medium heat until the grease has rendered out and the bacon has begun to brown. Remove bacon with a slotted spoon and set aside. Stir the garlic onion carrots and celery into the bacon drippings and cook for 10 minutes until the onion softens and becomes translucent. Stir in the flour and continue cooking and stirring 10 minutes more.

Pour in the chicken broth and season with cumin red pepper flakes garlic and herb seasoning blend bay leaf thyme salt and poultry seasoning. Bring to a boil over high heat then reduce heat to medium-low and simmer for 10 minutes stirring frequently.

Meanwhile place broccoli in a steamer over 1 inch of boiling water and cover. Cook until tender 2 to 4 minutes. Drain and place into a blender. Puree until smooth using some of the half-and-half as needed.

Add the broccoli puree remaining half-and-half potato clams and chicken to the simmering chowder. Return to a simmer and cook until the potatoes are tender about 15 minutes. Stir in the cubed butter until melted and sprinkle with Cheddar cheese to serve.