Corn, Clam, and Mussel Chowder

Submitted by Abby Girl

"Fresh vegetables, hearty seafood, and crumbled bacon make this quick-cooking soup a robust one-dish meal. From Cooking Light"

 

• Ready In: 1hr
• Ingredients: 14
• Serves: 6

ingredients

• 2 bacon, chopped (slices of)
• 1 cup onion, chopped
• 3⁄4 cup celery, chopped
• 3⁄4 teaspoon thyme, chopped
• 2 cups red potatoes, diced
• 2 (8 ounce) bottles clam juice
• 2 cups fresh corn kernels
• 20 mussels, scrubbed and debearded (about 1 pound)
• 3⁄4 cup half-and-half
• 1⁄2 cup 2% low-fat milk
• 3 tablespoons all-purpose flour
• 2 (6 1/2 ounce) cans minced clams, liquid reserved
• 1⁄4 teaspoon salt
• fresh thyme sprig

directions

1. Heat a large Dutch oven over medium heat. Add bacon to pan; cook 5 minutes or until browned, stirring occasionally.
2. Add onion, celery, and chopped thyme to pan; cook 8 minutes or until softened, stirring frequently. Add potato and bottled juice; bring to a boil.
3. Reduce heat to medium-low; cook, covered, 9 minutes or until potatoes are tender.
4. Stir in corn and mussels; bring to a boil. Cover and cook 5 minutes or until mussels open; discard any unopened shells.
5. Combine half-and-half, milk, and flour in a small bowl; stir with a whisk. Stir half-and-half mixture and clams into pan; cook 2 minutes or until slightly thickened.
6. Stir in 2 tablespoons reserved clam liquid and salt. Garnish with thyme sprigs, if desired.