Creamy Clam And Corn Chowder With Bacon

• 6 thick slices of bacon cut into 1/2 inch crosswise.
• 1 lg onion chopped
• 2 lg carrots chopped
• 1 1/4 tsp dried thyme
• 3/4 tsp crushed dried rosemary
• 3 TBS all purpose flour
• 3 cups whole milk
• 1 cup heavy cream
• 1 8oz unpeeled white potato cut into 1/2 inch cubes
• 3 6 1/2oz cans of chopped clams in juice
• 1 10oz pkg of frozen whole kernel corn.
• chopped Italian parsley

1. Cook bacon in a large saucepan until crisp. Transfer bacon to a paper towel. Pour off all but 3 TBS of bacon drippings.
2. Add next four ingredients to the pan, sprinkle with salt and pepper. Saute until vegetables are crips and tender. Sprinkle flour over vegetables and stir for 1 - 2 miunutes.
3. Gradually add 3 cups of milk stirring continuously. Bring to a boil; reduce heat to medium and cook until slightly thickened (about 5 minutes)
4. Add potatoes, clams with juice and thawed frozen corn. Bring to a boil and reduce to medium low and simmer until potatoes are tender, stiring often. Add 1 cup of cream and season with salt and pepper to taste.
5. Divide soup among bowls and sprinkle with crisp bacon and parsley then serve.

bacon, onion, carrots, thyme, rosemary, flour, milk, heavy cream, white potato, italian parsley

Taken from www.epicurious.com/recipes/member/views/creamy-clam-and-corn-chowder-with-bacon-50026093 (may not work)