NEW ENGLAND CLAM AND CORN CHOWDER WITH HERBS

New England Clam and Corn Chowder with Herbs image

Provided by Vicki Butts (lazyme)

Time 40m

Number Of Ingredients 11

6 thick bacon slices, cut crosswise into 1/2-inch pieces
1 large onion, chopped
2 large carrots, peeled, chopped
1 1/4 tsp dried thyme
3/4 tsp crushed dried rosemary
3 Tbsp all purpose flour
4 c whole milk
8 oz unpeeled white-skinned potato, cut into 1/2-inch cubes
3 6-oz can(s) chopped clams in juice
1 8-oz can(s) corn kernels, drained
chopped fresh parsley

Steps:

1. Cook bacon in large saucepan over medium heat until crisp. Transfer bacon to paper towels to drain. Pour out all but 3 tablespoons drippings from pan.
2. Add next 4 ingredients to pan; sprinkle with salt and pepper. Saute until vegetables are crisp-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.
3. 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.
4. Divide soup among bowls, sprinkle with bacon and parsley, and serve.