New England Clam and Corn Chowder With Herbs

Name: New England Clam and Corn Chowder With Herbs
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 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 white 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

(5)

Recipe by Shelby Jo

I haven't made this yet, but I'm sure I will...the photo in Bon Appetit looks absolutely delicious.

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READY IN: 50mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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 white 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

DIRECTIONS

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.
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.
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.
Season to taste with salt and pepper.
Divide soup among bowls, sprinkle with bacon and parsley, and serve.

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