8 thick bacon slices, chopped – I use my kitchen shears…and cut the bacon right into my pan…that way you have some little bits…and uber big bits to enjoy!
1 large onion, finely chopped
2 large carrots, peeled, sliced
2 stalks of celery, thinly sliced
1 1/4 teaspoons dried thyme
3 TBSP flour
4 cups whole milk/heavy cream
2 yukon gold potatoes, cut into 1/2-inch cubes
3 6.5oz cans chopped clams in juice
1 15-oz can creamed corn
Cook bacon in large saucepan over med heat until crisp. Transfer bacon to paper towels to drain. Add next 4 ingredients to the same pan; sprinkle with salt and pepper. Sauté until vegetables are crisp-tender, about 5 minutes. Sprinkle flour over; stir 1 to 2 minutes. Gradually add milk/cream to pan, stirring constantly. Bring to boil; reduce heat to medium and cook until slightly thickened, stirring often, about 5 minutes. Add potatoes, cooked bacon, clams with juice, and corn. Bring to boil; reduce heat to med-low and simmer until potatoes are tender, stirring often, about 10-15 minutes. Season to taste with salt and pepper if needed.
Now…. I live in the Bay Area…just outside of San Francisco….the only city that I’ve found that does Sourdough bread perfectly…..(not dissing other cities…..I still order my pizza from Chicago….thank you Lou Malnati’s!!!!!…..so serving this chowder in the perfect sourdough bread bowl is the ultimate!!…. with all those tasty bread insides of the bowl ready for the dipping/slopping madness!