Corn-Clam & Bacon Showder

3 cans Gold Seal Whole Baby clams
1 Cup Fish Broth
2 Cups Corn (frozen)
2 onions medium
8 Slices of Canadian Bacon
500 Grams potatoes
2 Tbsp Cornstarch
Water (to taste)
1 cup Hemp bliss / organic original

In a 2 to 2 1/2 quart heavy saucepan saute the bacon pieces over medium-low heat with onions, stirring frequently, until soft, about 5 minutes. Add the coriander and the spice-herbs and cook for 1 minute, stirring constantly. Stir in the broth, corn, and potatoes. Add water to cover. Bring to a boil, reduce the heat to a simmer, and cook until the potatoes are tender, 10 to 15 minutes. Stir in the clams, broth and milk and heat through. To thicken the broth, add cornstarch. Season with salt and pepper to taste. Ladle into warmed shallow soup plates or bowls. Serve 10 Serving Size: 10 servings of 1 cup

Number of Servings: 10

Recipe submitted by SparkPeople user JULIA_RUN2SMILE.