New England Clam and Corn Chowder With Herbs

Ingredients

• 6 slices thick bacon, cut crosswise into 1/2 inch pieces
• 1 large onion, chopped
• 2 large carrots, peeled & chopped
• 1 1/4 teaspoons dried thyme
• 3/4 teaspoon crushed dried rosemary
• 3 tablespoons all-purpose flour
• 4 cups whole milk

• 1 (8 ounce)  unpeeled white potatoes, cut into 1/2 inch cubes

• 3 (6 1/2 ounce) cans chopped clams with juice

• 1 (8 3/4 ounce) can corn, drained
• chopped fresh parsley

Directions

1. 1

   Cook bacon in large saucepan over medium heat until crisp. Transfer bacon to opaper towels to drain. Pour out all but 3 tablespoons drippings from pan.

2. 2

   Add next 4 ingredients to pan; sprinkle with salt and pepper. Saute until vegetables are crips 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.

3. 3

   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.

4. 4

   Season to taste with salt and pepper.

5. 5

   Divide soup among bowls, sprinkle with bacon and parsley, and serve.