Thick New England Clam Chowder

• 1/2 lb bacon, diced
• 1 1/2 cups chopped onions
• 1 1/2 cups water
• 4 cups peeled and cubed potatoes
• 1 1/2 teaspoons salt
• ground black pepper
• 3 cups half-and-half
• 3 tablespoons butter
• 2 (10 ounce) cans minced clams with juice
• 1 (15 ounce) can corn
• 2 cups shredded cheddar cheese
• corn starch or water, mixture

1. Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. (do not drain bacon oil).
2. Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.
3. Mash up 1/2 of the potatoes with a fork.
4. Pour in half-and-half, and add butter. Cook, constantly stirring, for 5-10 minutes.
5. Put corn starch and enough water in a bowl to make a smooth liquid. Put into soup, constantly stiring. After a 5 minutes, add more corn starch and water if not as thick as you would like.
6. Stir in clams and all of clam liquid. Cook for about 5 minutes, or until heated through. Do not allow to boil.
7. Add cheddar cheese and corn. Stir until cheese is melted.
8. Serve and enjoy.

bacon, onions, water, potatoes, salt, ground black pepper, butter, with juice, corn, cheddar cheese, corn starch

Taken from www.food.com/recipe/thick-new-england-clam-chowder-434503 (may not work)