I love a good chowder, especially when it's loaded with clams, veggies and bacon. One spoonful transports me to the seaside on a cool and foggy day - and since I live in San Francisco, that would be every day in the summer. I call this soup a white chowder, meaning that every vegetable that's added is white. A combination of cream and milk plus chicken stock creates a rich and deeply flavored broth, while celery root, leeks and potatoes round out the bowl for a satisfying one-dish dinner.

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