Thick New England Clam Chowder

I added my touches to make a classic recipe thicker, and cheesier. I can't make it enough for my family. I did not put an exact measurement of corn starch in the recipe, as everyone likes different thicknesses. I use about 1/4 - 1/2 cup.

• Ready In: 45 mins
• Serves: 8

Ingredients

• 1⁄2 lb bacon, diced
• 1 1⁄2 cups  chopped onions
• 1 1⁄2 cups water
• 4  cups  peeled and cubed potatoes
• 1 1⁄2 teaspoons salt
•  ground black pepper
• 3  cups half-and-half
• 3  tablespoons butter
• 2 (10 ounce) cans  minced clams with juice
• 1 (15 ounce) can corn
• 2  cups  shredded cheddar cheese
•  corn  starch or  water, mixture

Directions

1. Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. (do not drain bacon oil).
2. Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.
3. Mash up 1/2 of the potatoes with a fork.
4. Pour in half-and-half, and add butter. Cook, constantly stirring, for 5-10 minutes.
5. Put corn starch and enough water in a bowl to make a smooth liquid. Put into soup, constantly stiring. After a 5 minutes, add more corn starch and water if not as thick as you would like.
6. Stir in clams and all of clam liquid. Cook for about 5 minutes, or until heated through. Do not allow to boil.
7. Add cheddar cheese and corn. Stir until cheese is melted.
8. Serve and enjoy.