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Creamy Clam and Corn Chowder

Source of Recipe


From "The Deen Bros. Cookbook"



List of Ingredients



• 5 slices bacon, coarsely chopped
  
• 2 Tbsp unsalted butter
  
• 1 large onion, finely chopped
  
• 2 medium red bliss or russet potatoes, peeled and finely chopped
  
• 2 celery stalks, finely chopped
  
• 1 tsp dried thyme
  
• 3 cups low-sodium chicken broth
  
• Salt and freshly ground black pepper
  
• 2½ cups half-and-half
  
• 2 (6½-ounce) cans chopped clams in clam juice, undrained
  
• 3 cups frozen corn kernels, thawed
  
• Chopped fresh Italian parsley leaves
  
• Bottled hot pepper sauce (optional)
  






Instructions



1. In a large saucepan, cook bacon over medium-low heat for 10 to 15 minutes, or until crisp, stirring occasionally. Add butter and stir to combine.
   
   
2. Add onion, potatoes, celery and thyme. Increase heat to medium and sauté about 10 minutes or until onion softens. Add the broth; bring to a boil. Reduce heat and simmer about 10 minutes, or until potatoes are tender. Season to taste with salt and pepper.
   
   
3. Stir in the half-and-half, clams, and corn. Reduce heat to low. Cover and cook for 20 minutes. Taste and adjust the seasoning, if necessary. Ladle the chowder into bowls, and garnish with chopped parsley. If desired, serve with hot sauce.
   
   Makes 6 servings.