Clam-and-Corn Chowder

• 4 slice bacon
• 1 medium onion
• 1 lb. russet potatoes
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper
• 3 can chopped clams
• 2 c. milk
• 1/4 c. all-purpose flour
• 1 1/2 c. fresh or frozen corn kernels
• 1 c. half-and-half
• 1 tbsp. chopped fresh parsley leaves

1. In a 5-quart Dutch oven or heavy kettle, cook bacon over medium heat until crisp and browned.
2. Using a slotted spoon, transfer bacon to a paper towel; drain.
3. Pour fat into a small heatproof bowl.
4. Return 1 tablespoon fat to Dutch oven; discard or freeze remaining fat.
5. Add onion to fat; cook, stirring occasionally, until softened -- 2 to 3 minutes.
6. Add 2 cups water to Dutch oven, stirring to loosen browned bits on bottom.
7. Add potatoes, salt, pepper, and reserved clam juice; stir and cover.
8. Bring to a boil over high heat; reduce heat to low and cook until potatoes are fork-tender -- about 10 minutes.
9. In a small bowl, combine milk and flour.
10. Add to Dutch oven and stir.
11. Return to a boil, stirring constantly, until chowder has thickened.
12. Add corn and half-and-half and cook 5 minutes.
13. Add reserved clams and cook just until clams are heated through.
14. Stir in parsley and reserved bacon.
15. Divide among 6 soup bowls and serve.

bacon, onion, russet potatoes, salt, ground black pepper, clams, milk, allpurpose, corn, parsley

Taken from www.delish.com/recipefinder/clam-corn-chowder-3752 (may not work)