Recipe

New England Clam And Corn Chowder With Herbs Recipe

	Pleclare / All my dishes 11 months, 3 weeks ago Clam chowder with nice addition of corn and herbs. Great taste and filling. Prep:40m Cook:40m Servings:4	Pleclare
	bacononioncarrotsthymerosemaryflourmilkpotatoclamscorn

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Ingredients

6 thick slices bacon,cut crosswise into 1/2" pieces

1 large onion,chopped

2 large carrots,peeled,chopped

11/4tsp dried thyme

3/4tsp dried rosemary

3Tbs flour

4c whole milk

1 8oz. unpeeled white-skinned potato,cut in 1/2" cubes

3 61/2oz. cans chopped clams in juice

1 8 3/4oz. can corn kernels,drained

chopped fresh parsley

Directions

Cook bacon in large saucepan over med heat to crisp. Transfer bacon to paper towels to drain. Pour all but 3 Tbs drippings from pan. Add next 4 ingredients to the pan;sprinkle with salt and pepper. Saute till vegetables are crisp tender,about 5 mins. Sprinkle flour over,stir 1 to 2 mins.

Gradually add milk to pan,stirring constantly. Bring to boil;reduce heat to med. and cook till slightly thickened,stirring often,about 5 mins. Add potatoes,clams with juice and drained corn. Bring to boil;reduce heat to med-low and simmer till potatoes are tender,stirring often ,about 10 mins. Season to taste with salt and pepper.

Divide soup among bowls,sprinkle with bacon and parslet,and serve.

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