New England Clam And Corn Chowder With Herbs

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 6 slices thick bacon, cut crosswise into 1/2 inch pieces
• 1 large onion, chopped
• 2 large carrots, peeled & chopped
• 1 1/4 teaspoons dried thyme
• 3/4 teaspoon crushed dried rosemary
• 3 tablespoons all-purpose flour
• 4 cups whole milk
• 1 (8 ounce) unpeeled potatoes, cut into 1/2 inch cubes
• 3 (6 1/2 ounce) cans chopped clams with juice
• 1 (8 3/4 ounce) can corn, drained
• chopped fresh parsley

Recipe

• 1 cook bacon in large saucepan over medium heat until crisp. transfer bacon to opaper towels to drain. pour out all but 3 tablespoons drippings from pan.
• 2 add next 4 ingredients to pan; sprinkle with salt and pepper. saute until vegetables are crips tender, about 5 minutes. sprinkle flour over; stir 1 to 2 minutes. gradually add milk to pan, stirring constantly. bring to boil; reduce heat to medium and cook until slightly thickened, stirring often about 5 minutes.
• 3 add potatoes, clams with juice, and drained corn. bring to boil; reduce heat to medium-low and simmer until potatoes are tender, stirring often, about 10 minutes.
• 4 season to taste with salt and pepper.
• 5 divide soup among bowls, sprinkle with bacon and parsley, and serve.