Corn Clam Chowder

• 12 ears sweet corn (white or yellow) or 4 c. canned corn
• 2 lb. bacon, diced
• 2 bunches celery, diced
• 8 medium onions, diced
• 1 c. champagne
• 2 1/2 qt. heavy cream (or half and half)
• 2 tsp. dried thyme
• 18 oz. baby canned clams (or 2 doz. fresh small clams)
• salt and white pepper to taste

1. If using fresh corn, remove corn from cobs.
2. Set aside.
3. Saute bacon in large pot until brown.
4. Remove bacon with slotted soup spoon and set aside.
5. Add celery and onions and cook in bacon fat until almost tender.
6. Pour in champagne and continue cooking until vegetables absorb liquid.
7. Return diced bacon to pot and stir in corn.
8. Moisten with cream.
9. Add thyme and simmer gently for 15 minutes.
10. Add clams to soup and continue cooking at a simmer until ready to serve.
11. Makes about 4 quarts.

corn, bacon, bunches celery, onions, champagne, heavy cream, thyme, clams, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=413825 (may not work)