Canned clams make this New England style creamy chowder recipe quick to prepare.
2 slices bacon, chopped
1 cup onion, chopped
1 cup celery, chopped
1/2 cup carrots, chopped
1 cup chopped, peeled potatoes
1 8-ounce bottle clam juice
1 cup water
2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
1/4 teaspoon black pepper
1 bay leaf
2 10-ounce cans whole baby claims, drained
1 1/2 cups light cream
1/2 cup frozen whole kernel corn
1. In a large saucepan, cook bacon over medium heat until crisp. Add onion, celery, and carrots; reduce heat to medium-low. Cook, uncovered, for 10 minutes, stirring frequently.
2. Add potatoes, clam juice, water, dried thyme (if using), pepper and bay leaf. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until potatoes are tender. Remove and discard bay leaf.
3. Stir in fresh thyme (if using), clams, cream and corn; heat through.