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.
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