New England Clam And Corn Chowder With Herbs |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Clam chowder with nice addition of corn and herbs. Great taste and filling. 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:
1. 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.
2. 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.
3. Divide soup among bowls,sprinkle with bacon and parslet,and serve.
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