Green Chili Corn Clam Chowder - cooking recipe

Ingredients

6 slices smoked bacon, cut into small pieces
1 onion, chopped
1/3 cup flour
3 cups milk
1 cup cream
2 (6 1/2 ounce) cans chopped clams
2 potatoes, cut into 1/2 inch dice
1/2 teaspoon dried thyme
1 tablespoon dried dill weed
2 cups corn (fresh, canned, frozen or thawed)
1 (7 ounce) can diced green chilies
seasoning salt
pepper

Preparation

In a 4 or 5 quart pan, cook bacon over medium heat until almost crisp. Add onions and cook until tender.
Stir in flour and cook 1 minute. Slowly stir in milk and cream. Stir in potatoes and liquid drained from clams.
Continue cooking and stirring over medium-high heat until mixture boils. Reduce heat to medium-low and stir in thyme and dill.
Cook, uncovered, 10 to 15 minutes or until potatoes are tender. Stir in corn, green chiles, clams, salt and pepper to taste. Cook 5 minutes longer to heat through.