NEW ENGLAND CLAM AND CORN CHOWDER WITH HERBS

New England Clam and Corn Chowder with Herbs image

Provided by Bon Appétit Test Kitchen

Yield Makes 4 servings

Number Of Ingredients 11

6 thick bacon slices, cut crosswise into 1/2-inch pieces
1 large onion, chopped
2 large carrots, peeled, chopped
1 1/4 teaspoons dried thyme
3/4 teaspoon crushed dried rosemary
3 tablespoons all purpose flour
4 cups whole milk
1 8-ounce unpeeled white-skinned potato, cut into 1/2-inch cubes
3 6 1/2-ounce cans chopped clams in juice
1 8 3/4-ounce can corn kernels, drained
Chopped fresh parsley

Steps:

Cook bacon in large saucepan over medium heat until crisp. Transfer bacon to paper towels to drain. Pour out all but 3 tablespoons drippings from pan. Add next 4 ingredients to pan; sprinkle with salt and pepper. Sauté until vegetables are crisp-tender, about 5 minutes. Sprinkle flour over; stir 1 to 2 minutes. Gradually add milk to pan, stirring constantly. Bring to boil; reduce heat to medium and cook until slightly thickened, stirring often, about 5 minutes. Add potatoes, clams with juice, and drained corn. Bring to boil; reduce heat to medium-low and simmer until potatoes are tender, stirring often, about 10 minutes. Season to taste with salt and pepper.
Divide soup among bowls, sprinkle with bacon and parsley, and serve.

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