5 slices bacon, coarsely chopped
2 tablespoons unsalted butter
1 large onion, finely chopped
2 medium red bliss or russet potatoes, peeled and finely chopped
2 celery stalks, finely chopped
1 teaspoon dried thyme
3 cups low-sodium chicken broth
Salt and freshly ground black pepper
2 1⁄2 cups half-and-half
2 6 1⁄2-ounce cans chopped clams in clam juice, undrained
3 cups frozen corn kernels, thawed
Chopped fresh Italian parsley leaves
Bottled hot pepper sauce (optional)
In a large saucepan, cook bacon over medium-low heat for 10 to 15 minutes or until crisp, stirring occasionally. Add butter and stir to combine. Add onion, potatoes, celery, and thyme. Increase heat to medium and saute about 10 minutes or until onion softens. Add the broth; bring to a boil. Reduce heat and simmer about 10 minutes or until potatoes are tender. Season to taste with salt and pepper.
Stir in the half-and-half, clams, and corn. Reduce heat to low. Cover and cook for 20 minutes. Taste and adjust the seasoning, if necessary. Ladle the chowder into bowls and garnish with chopped parsley. If desired, serve with hot sauce.
Servings: 6
Difficulty: Easy