Ingredients
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6 slices bacon, chopped
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2 large potatoes, peeled,cut into ½ inch pieces
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1 large red bell pepper, chopped
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3 (10 ounce) cans baby clams, drained,liquid reserved
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2 cups whole milk (do not use skim or 0%)
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2 (15 ounce) cans cream-style corn
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3 tablespoons chopped fresh thyme or 1 tablespoon dried thyme, crumbled
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1 1/2 large onions, chopped
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1/2 cup bottled clam juice
Instructions
- Cook chopped bacon in large saucepan over medium heat until fat is rendered and bacon begins to brown; add onions and saute until tender, about 10 minutes; add potatoes and bell pepper and saute 1 minute; add reserved liquid from canned clams, milk and bottled clam juice; simmer chowder, uncovered, until vegetables are tender, about 15 minutes.
- add corn and clams to chowder; simmer until slightly thickened, about 5 minutes; mix in thyme; season to taste with salt and pepper.