Corn Chowder

By Joelene

Ingredients

• 2 tablespoon(s) olive oil
• 2 slice(s) (about 2 ounces) bacon, cut into 1/4-inch pieces
• 1 large onion, chopped
• Kosher salt
• Pepper
• 2 clove(s) garlic
• 2 tablespoon(s) all-purpose flour
• 2 can(s) (6 1/2 ounces each) chopped clams in clam juice
• 1 bottle(s) (8-ounce) clam juice
• 3 cup(s) whole milk
• 1 pound(s) medium red bliss potatoes, cut into 1/2-inch pieces
• 6 sprig(s) fresh thyme
• 1 package(s) (10-ounce) frozen corn, thawed
• Cooked crumbled bacon, for serving
• Chopped parsley, for serving

Preparation

Step 1

Place the oil and bacon in a Dutch oven or large pot and cook over medium heat, stirring occasionally, until the bacon is crisp, about 5 minutes.
Add the onion, season with 1/4 teaspoon salt and 1/2 teaspoon pepper and cook, covered, stirring occasionally, until very tender, 8 to 10 minutes. Stir in the garlic and cook for 1 minute.
Sprinkle the flour over the onion and cook, stirring, for 1 minute. Drain the canned clam juice into the pan (reserve the clams), add the bottled clam juice and stir to combine.
Stir in the milk, then add the potatoes and thyme and bring the mixture to a boil, stirring occasionally. Reduce heat and simmer for 12 minutes. Add the corn and clams and cook until the potatoes are just tender and the corn and clams are heated through, about 3 minutes.
Discard the thyme and serve the soup with crumbled bacon and parsley, if desired.