Corn and clam chowder

Ingredients:

3           cups corn kernels

1 1/2     cups chicken stock

1 tbsp   evoo

1/4 lb    bacon

1           large onion

3           cloves garlic

1           bay leaf

1/2        small red bell pepper

1 tsp      thyme

2 cups   milk

1 can     chopped clam

salt and pepper to taste

1. Puree 1 1/2 cups of the corn with 1/2 a cup of stock

2. Cook bacon till just crisp enough to chop, then put in soup pot and crisp with evoo 2-3 min

3. Add onion, garlic, bay leaf, pepper, and thyme cook for 5 min

4. Add remaining 1 cup of stock to pull up pan drippings

5. Add corn puree, remaining corn, clams, salt and pepper cook for 3-5 min

6. Add milk and bring to bubble then reduce to simmer for 10 min

7. Garnish with parsley

Reaction:

Me: Very good dish, good flavor, fairly easy to make.

TB: needs potatoes but would eat it again.

Variations:

Might also be good with crab instead of the clams or with spinach added in