Corn, Clam, And Mussel Chowder - cooking recipe

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

Preparation

Heat a large Dutch oven over medium heat. Add bacon to pan; cook 5 minutes or until browned, stirring occasionally.
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.
Reduce heat to medium-low; cook, covered, 9 minutes or until potatoes are tender.
Stir in corn and mussels; bring to a boil. Cover and cook 5 minutes or until mussels open; discard any unopened shells.
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.
Stir in 2 tablespoons reserved clam liquid and salt. Garnish with thyme sprigs, if desired.