Hearty Corn and Clam Chowder

• 3 bacon slices, chopped
• 1 cup chopped onion
• 1 cup chopped celery
• 1 carrot, peeled, chopped
• 2 teaspoons dried thyme
• 1 large bay leaf
• 1 pound red-skinned potatoes, peeled, cut into 1/2-inch pieces
• 1 8-ounce bottle clam juice
• 1 cup whole milk
• 1 15-ounce can creamed corn
• 2 6.5-ounce cans chopped clams

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

bacon, onion, celery, carrot, thyme, bay leaf, potatoes, clam juice, milk, corn, clams

Taken from www.epicurious.com/recipes/food/views/hearty-corn-and-clam-chowder-4506 (may not work)