Quick Clam Chowder (food storage version)

My kids are obsessed with clam chowder!  And frankly, I don't blame them.  Unfortunately, the cream doesn't please our tummies as much as our palates...  So I figured I'd experiment with coconut milk, because heck, it's pretty creamy.  Imagine my delight when it worked fabulously!  Now I have happy kids with happy stomachs :)

Adapted from My Food Storage Cookbook

Ingredients:

• 1/4 c. bacon bits
• 2 T. butter/oil
• 2 T. dried onions
• 2 T. flour blend
• 14 oz clam broth
• 2 cans clams, with liquid
• 1 can whole potatoes, drained and chopped
• 1 can coconut milk
• 1/4 t. celery seeds
• 1 bay leaf
• salt and pepper, to taste
• dash of nutmeg

Directions:

     In medium soup pot, saute bacon bits over medium heat until crisp.  Add butter and onions.  Once butter has melted, stir in flour and cook for a minute or two.  Add clam broth to roux and whisk until smooth.  Add in remaining ingredients and bring to a low simmer.  Serve warm with biscuits or cornbread.