Corn, Clam, and Mussel Chowder

Ingredients

• 2 bacon, chopped (slices of)
• 1 cup onion, chopped
• 3/4 cup celery, chopped
• 3/4 teaspoon thyme, chopped
• 2 cups red potatoes, diced

• 2 (8 ounce) bottles clam juice
• 2 cups fresh corn kernels
• 20 mussels, scrubbed and debearded (about 1 pound)
• 3/4 cup half-and-half
• 1/2 cup 2% low-fat milk
• 3 tablespoons all-purpose flour

• 2 (6 1/2 ounce) cans minced clams, liquid reserved
• 1/4 teaspoon salt
• fresh thyme sprig

Directions

1. 1

   Heat a large Dutch oven over medium heat. Add bacon to pan; cook 5 minutes or until browned, stirring occasionally.

2. 2

   Add onion, celery, and chopped thyme to pan; cook 8 minutes or until softened, stirring frequently. Add potato and bottled juice; bring to a boil.

3. 3

   Reduce heat to medium-low; cook, covered, 9 minutes or until potatoes are tender.

4. 4

   Stir in corn and mussels; bring to a boil. Cover and cook 5 minutes or until mussels open; discard any unopened shells.

5. 5

   Combine half-and-half, milk, and flour in a small bowl; stir with a whisk. Stir half-and-half mixture and clams into pan; cook 2 minutes or until slightly thickened.

6. 6

   Stir in 2 tablespoons reserved clam liquid and salt. Garnish with thyme sprigs, if desired.