Hearty Corn And Clam Chowder

• 3 bacon slices, chopped
• 1 cup chopped onion
• 1 cup chopped celery
• 1 carrot peeled chopped
• 2 tsp dried thyme
• 1 lg bay leaf
• 1 lb red-skinned potatoes, peeled, cut into 1/2" pieces
• 1 8oz bottle clam junice
• 1 cup whole milk
• 1 130z can cream corn
• 2 6.5 oz can chopped clams

1. Saute bacon in heavy medium pot over medium heat until fat begins to render, about 3 minutes. Add onion, celery and carrot and saute until vegetables begin to soften, about 8 minutes. Add thyme and bay leaf; stir 30 seconds. Add potatoes, clam juice and milk. Cover pot, reduce heat to medium low and simmer until potatoes are tender, about 20 minutes. Add corn and clams with juices, simer about 2 minutes. Season soup to taste with salt and pepper and serve.

bacon, onion, celery, carrot, thyme, bay leaf, potatoes, clam junice, milk, cream corn

Taken from www.epicurious.com/recipes/member/views/hearty-corn-and-clam-chowder-50018614 (may not work)