Crab and Corn Chowder with Bacon

• 6 oz (168 grm). bacon, cuth into 1/2 inch pieces
• 1 large onion, chopped
• 1 lb (.5 kg). red-skinned potatoes, unpeeled, diced
• 1-1/2 cups (350 ml) bottled clam juice
• 3-1/2 cups (825 ml) half and half
• 1 lb (.5 kg). fresh or frozen corn kernals
• 1 lb (.5 kg). fresh crabmeat, coarsely flaked or chopped
• 3 tbsp (45 ml) chopped fresh thyme

1. Saute bacon in heavy large saucepan over medium heat until brown and crisp, about 10 minutes.
2. Using slotted spoon, transfer bacon to paper towels to drain.
3. Pour off all but 3 tbsp (45 ml) bacon fat.
4. Add onion to drippings in saucepan and saute until beginning to soften, about 3 minutes.
5. Add potatoes and stir until coated.
6. Add clam juice; bring to a boil.
7. Reduce heat to medium-low, cover, and simmer 10 minutes.
8. Add half and half, corn, crab, fresh thyme and half of bacon; cook uncovered until potatoes and corn are tender, about 5 minutes.
9. Season to taste with salt and pepper.
10. Ladle chowder into bowls.
11. Garnish with remaining bacon and serve.

bacon, onion, potatoes, clam juice, corn kernals, fresh crabmeat, thyme

Taken from online-cookbook.com/goto/cook/rpage/0016DC (may not work)