Creamy Clam and Corn Chowder

Ingredients

• Fresh parsley (2 tablespoons, chopped (for garnish))
• Salt (1 teaspoon (to taste))
• Black pepper (1/2 teaspoon (to taste))
• Dried thyme (1 teaspoon)
• Heavy cream (1 cup)
• Chicken broth (4 cups)
• Fresh corn kernels (2 cups (about 2 ears of corn))
• Fresh clams (2 pounds, cleaned and shucked)
• Potatoes (2 medium, peeled and diced)
• Garlic (3 cloves, minced)
• Celery (2 stalks, diced)
• Onion (1 medium, diced)
• Bacon (4 slices, chopped)

Instructions

1. In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon from the pot and set aside, leaving the bacon grease in the pot.
2. Add the diced onion, celery, and minced garlic to the pot. Sauté until the vegetables are softened, about 5 minutes.
3. Stir in the diced potatoes, clams, corn, chicken broth, thyme, salt, and pepper. Bring to a boil, then reduce the heat and let simmer for 20 minutes, or until the potatoes are tender.
4. Using a slotted spoon, remove about half of the cooked potatoes from the pot and set aside.
5. Blend the remaining soup in the pot using an immersion blender until smooth and creamy. If using a regular blender, allow the soup to cool slightly before blending in batches.
6. Return the reserved potatoes to the pot and stir in the heavy cream. Cook for an additional 5 minutes, or until heated through.
7. Serve the clam and corn chowder hot, garnished with the crispy bacon and chopped fresh parsley.