Bacon Clam Chowder

• 1 cup reduced-sodium chicken broth
• 1 medium potato, peeled and cubed
• 1/2 cup chopped celery
• 1/4 cup chopped onion
• 1/2 teaspoon chicken bouillon granules
• 1/4 teaspoon dried thyme
• 1 can (6-1/2 ounces) minced clams
• 1 tablespoon cornstarch
• 1/2 cup half-and-half cream
• 1-1/2 teaspoons butter
• Dash cayenne pepper
• 2 bacon strips, cooked and crumbled

1. In a small saucepan, combine the first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until potato is tender.
2. Meanwhile, drain clams, reserving juice. Place clams in a small food processor; process until finely chopped.
3. In a small bowl, mix cornstarch and cream until smooth; stir into pan. Add reserved clam juice. Bring to a boil; cook and stir 2 minutes or until soup is thickened. Stir in butter, cayenne and clams; heat through. Top servings with bacon.

chicken broth, potato, celery, onion, chicken bouillon granules, thyme, clams, cornstarch, cream, butter, cayenne pepper, bacon

Taken from www.tasteofhome.com/recipes/bacon-clam-chowder/ (may not work)