Creamy Potato-Clam Bisque

Serves 6 to 8

1 onion, chopped

1 c. celery, chopped

4 slices bacon, crisply cooked and crumbled

1/4 c. butter

1/8 c. fresh parsley, chopped

1/2 t. salt

1/4 t. pepper

4 potatoes, diced

1 qt. chicken broth

3 T. cornstarch

1/4 c. water

1 qt. half-and-half

3 6-oz. cans clams

In a skillet over medium heat, sauté onion, celery and bacon in butter for 10 minutes; add parsley, salt, pepper, potatoes and broth. Cover and cook for 30 minutes. Whisk cornstarch and water together; add half-and-half and clams. Pour into broth; simmer until heated through without boiling.

Crunchy toppings can really add fun and flavor to soup or chili. Some fun choices...fish-shaped crackers, bacon bits, French fried onions, sunflower seeds and toasted nuts.