New England Clam And Corn Chowder With Herbs

• 6 slices thick bacon, cut crosswise into 1/2 inch pieces
• 1 large onion, chopped
• 2 large carrots, peeled & chopped
• 1 1/4 teaspoons dried thyme
• 3/4 teaspoon crushed dried rosemary
• 3 tablespoons all-purpose flour
• 4 cups whole milk
• 1 (8 ounce) unpeeled white potatoes, cut into 1/2 inch cubes
• 3 (6 1/2 ounce) cans chopped clams with juice
• 1 (8 3/4 ounce) can corn, drained
• chopped fresh parsley

1. Cook bacon in large saucepan over medium heat until crisp. Transfer bacon to opaper 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 crips 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.
4. Season to taste with salt and pepper.
5. Divide soup among bowls, sprinkle with bacon and parsley, and serve.

bacon, onion, carrots, thyme, rosemary, allpurpose, milk, white potatoes, with juice, corn, fresh parsley

Taken from www.food.com/recipe/new-england-clam-and-corn-chowder-with-herbs-342102 (may not work)