Yield: 5 servings

Preparation time: 25 minutes
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2 slices bacon, cut up
3 medium potatoes, peeled, cut into 1/2 inch cubes (3 cups)
3/4 cup onion, chopped
1/2 cup celery, chopped
2 cups milk
2 (6.5 ounces) minced clams, drained, reserving liquid
3/4 teaspoon thyme
1/8-1/4 teaspoon pepper
1 (15 ounce) can cream style corn
1 (11 ounce) whole kernel corn, drained

Cooking time: 20 minutes
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In a large suacepan or Dutch oven, cook bacon over medium heat until brown and crisp.
With slotted spoon, transer bacon to paper towel to drain.
Remove all but 1 tablespoon pan drippings from saucepan.
Add potatoes, onions and celery to drippings in saucepan; cook and stir 5 minutes.
Add milk, reserved clam liquid, thyme and pepper; mix well.
Reduce heat to medium-low; cover and simmer 15-20 minutrs or until vegetables are tender.

Carefully transfer 2 cups hot mixture to blender container; process until smooth.

Return mixture to saucepan.
Stir in cream-style corn, whole kernel corn and clams.
Return to a boil.

Reduce heat; simmer 4-6 minutes or until thoroughly heated, stirring occasionally.

To serve, ladle chowder into individual soup bowls.
Crumble reserved bacon; sprinkle over chowder.

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