Hearty Corn and Clam Chowder

By Christopher

Ingredients

• 3 bacon slices, chopped
• 1 cup chopped onion
• 1 cup chopped celery
• 1 carrot, peeled, chopped
• 2 teaspoons dried thyme
• 1 large bay leaf
• 1 pound red-skinned potatoes, peeled, cut into 1/2-inch pieces
• 1 8-ounce bottle clam juice
• 1 cup whole milk
• 1 15-ounce can creamed corn
• 2 6.5-ounce cans chopped clams
• Read More http://www.epicurious.com/recipes/food/views/Hearty-Corn-and-Clam-Chowder-4506#ixzz0p2gFINP7

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

Sauté bacon in heavy medium pot over medium heat until fat begins to render, about 3 minutes. Add onion, celery and carrot and sauté until vegetables begin to soften, about 8 minutes. Add thyme and bay leaf; stir 30 seconds. Add potatoes, clam juice and milk. Cover pot, reduce heat to medium-low and simmer until potatoes are tender, about 20 minutes. Add corn and clams with juices; simmer about 2 minutes. Season soup to taste with salt and pepper and serve.

Read More http://www.epicurious.com/recipes/food/views/Hearty-Corn-and-Clam-Chowder-4506#ixzz0p2gIOxm8