New England Clam and Corn Chowder with Herbs

Ingredients for New England Clam and Corn Chowder with Herbs

• 6 thick bacon slices, cut crosswise into 1/2-inch pieces

• 1 cipolla grande, tritata

• 2 large carrots, peeled, chopped

• 1 1/4 teaspoons dried thyme

• 3/4 teaspoons crushed dried rosemary

• 3 tablespoons plain flour

• 950ml whole milk

• 30g unpeeled white-skinned potato, cut into 1/2-inch cubes

• 3 6 1/60g cans chopped clams in juice

• 1 8 3/110g can corn kernels, drained

• Prezzemolo fresco tritato

Cook bacon in large saucepan over medium heat until crisp. Transfer bacon to paper towels to drain. Pour out all but 45ml 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.

Avvertenza

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