Ingredients
6 thick slices of bacon cut into 1/2 inch crosswise.
1 lg onion chopped
2 lg carrots chopped
1 1/4 tsp dried thyme
3/4 tsp crushed dried rosemary
3 TBS all purpose flour
3 cups whole milk
1 cup heavy cream
1 8oz unpeeled white potato cut into 1/2 inch cubes
3 6 1/2oz cans of chopped clams in juice
1 10oz pkg of frozen whole kernel corn.
chopped Italian parsley
Preparation
Cook bacon in a large saucepan until crisp. Transfer bacon to a paper towel. Pour off all but 3 TBS of bacon drippings.
Add next four ingredients to the pan, sprinkle with salt and pepper. Saute until vegetables are crips and tender. Sprinkle flour over vegetables and stir for 1 - 2 miunutes.
Gradually add 3 cups of milk stirring continuously. Bring to a boil; reduce heat to medium and cook until slightly thickened (about 5 minutes)
Add potatoes, clams with juice and thawed frozen corn. Bring to a boil and reduce to medium low and simmer until potatoes are tender, stiring often. Add 1 cup of cream and season with salt and pepper to taste.
Divide soup among bowls and sprinkle with crisp bacon and parsley then serve.
