Hearty New England Clam and Corn Chowder with Crispy Bacon

Ingredients

• 4 slices bacon diced
• 2 tablespoons unsalted butter
• 1 cup yellow onion diced
• 2 cloves garlic minced
• 2 cups potatoes peeled and diced
• 2 cups fresh corn kernels
• 1 cup clam juice
• 2 cups chicken broth
• 1 cup heavy cream
• 1 pound clams canned, drained
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper freshly ground
• 1 tablespoon fresh parsley chopped

Instructions

1. 1 In a large pot, cook the diced bacon over medium heat until crispy. Remove with a slotted spoon and set aside on a paper towel-lined plate.
2. 2 In the same pot, add the unsalted butter. Once melted, add the diced yellow onion and minced garlic. Sauté until the onion becomes translucent, about 5 minutes.
3. 3 Add the diced potatoes and fresh corn kernels to the pot. Stir and cook for another 5 minutes.
4. 4 Pour in the clam juice and chicken broth. Bring to a gentle simmer, cover, and cook until the potatoes are tender, approximately 15 minutes.
5. 5 Stir in the heavy cream, canned clams, dried thyme, and freshly ground black pepper. Simmer for an additional 10 minutes, stirring occasionally.
6. 6 Taste and adjust seasoning if necessary. Garnish with chopped fresh parsley and the reserved crispy bacon before serving.