Hearty Corn and Clam Chowder |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
3 bacon slices, chopped |
1 cup chopped onion |
1 cup chopped celery |
1 carrot, peeled, chopped |
2 teaspoons dried thyme |
1 large bay leaf |
1 pound red-skinned potatoes, peeled, cut into 1/2-inch pieces |
1 8-ounce bottle clam juice |
1 cup whole milk |
1 15-ounce can creamed corn |
2 6.5-ounce cans chopped clams |
Directions:
1. Sauté bacon in heavy medium pot over medium heat until fat begins to render, about 3 minutes. Add onion, celery and carrot and sauté until vegetables begin to soften, about 8 minutes. Add thyme and bay leaf; stir 30 seconds. Add potatoes, clam juice and milk. Cover pot, reduce heat to medium-low and simmer until potatoes are tender, about 20 minutes. Add corn and clams with juices; simmer about 2 minutes. Season soup to taste with salt and pepper and serve.
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