Corn, Clam, And Mussel Chowder

• 2 bacon, chopped (slices of)
• 1 cup onion, chopped
• 3/4 cup celery, chopped
• 3/4 teaspoon thyme, chopped
• 2 cups red potatoes, diced
• 2 (8 ounce) bottles clam juice
• 2 cups fresh corn kernels
• 20 mussels, scrubbed and debearded (about 1 pound)
• 3/4 cup half-and-half
• 1/2 cup 2% low-fat milk
• 3 tablespoons all-purpose flour
• 2 (6 1/2 ounce) cans minced clams, liquid reserved
• 1/4 teaspoon salt
• fresh thyme sprig

1. Heat a large Dutch oven over medium heat. Add bacon to pan; cook 5 minutes or until browned, stirring occasionally.
2. Add onion, celery, and chopped thyme to pan; cook 8 minutes or until softened, stirring frequently. Add potato and bottled juice; bring to a boil.
3. Reduce heat to medium-low; cook, covered, 9 minutes or until potatoes are tender.
4. Stir in corn and mussels; bring to a boil. Cover and cook 5 minutes or until mussels open; discard any unopened shells.
5. Combine half-and-half, milk, and flour in a small bowl; stir with a whisk. Stir half-and-half mixture and clams into pan; cook 2 minutes or until slightly thickened.
6. Stir in 2 tablespoons reserved clam liquid and salt. Garnish with thyme sprigs, if desired.

bacon, onion, celery, thyme, red potatoes, clam juice, corn kernels, mussels, milk, allpurpose, liquid reserved, salt, thyme

Taken from www.food.com/recipe/corn-clam-and-mussel-chowder-382690 (may not work)