Clam and Corn Chowder

Ingredients

• Fresh parsley - 2 tablespoons, chopped
• Salt and pepper - To taste
• Thyme - 1 teaspoon
• Heavy cream - 1 cup
• Chicken broth - 4 cups
• Corn - 2 cups, fresh or frozen
• Clams - 2 cups, fresh or canned
• Potatoes - 2 medium, peeled and diced
• Garlic - 3 cloves, minced
• Celery - 2 stalks, diced
• Onion - 1 medium, diced
• Bacon - 6 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. Cook until the vegetables are softened, about 5 minutes.
3. Add the diced potatoes, clams, corn, chicken broth, thyme, salt, and pepper to the pot. Bring to a boil, then reduce the heat and 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. Using an immersion blender or a regular blender, blend the remaining soup in the pot until smooth and creamy.
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.