Creamy Clam Chowder with potatoes and vegetables is one of my favorite easy soup recipes that tastes like it came from a restaurant! This recipe has the thick, creamy broth of a Boston or New England clam chowder.
Drain the clams, adding the juice from the cans to a large stock pot. Set the clams aside.
Add chicken broth, diced potatoes and bay leaves to the pot with the clam juice; the liquid should just barely cover the potatoes. Add Bring to a simmer and cook until the potatoes are barely fork tender, about 5-6 minutes.
While the potatoes cook, in a second pot, heat the butter and olive oil over medium heat until the butter has melted. Add the onions, celery, bell peppers and garlic and cook until tender, about 4-5 minutes.
Stir in the flour and cook for 30 seconds. Gradually stir in the milk and half and half, whisking as you pour. Bring mixture to a simmer and cook until thickened, about 5 minutes.
Stir the creamy mixture into the potatoes. Add salt, pepper, vinegar, and reserved clams. Cook for 5 more minutes.