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 teaspoon black pepper, freshly ground
• 1 tablespoon fresh parsley, chopped

Method

1. 01
   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. 02
   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. 03
   Add the diced potatoes and fresh corn kernels to the pot. Stir and cook for another 5 minutes.
4. 04
   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. 05
   Stir in the heavy cream, canned clams, dried thyme, and freshly ground black pepper. Simmer for an additional 10 minutes, stirring occasionally.
6. 06
   Taste and adjust seasoning if necessary. Garnish with chopped fresh parsley and the reserved crispy bacon before serving.