New England Clam And Corn Chowder With Herbs - cooking recipe

Ingredients

6 slices thick bacon, cut crosswise into 1/2 inch pieces
1 large onion, chopped
2 large carrots, peeled & chopped
1 1/4 teaspoons dried thyme
3/4 teaspoon crushed dried rosemary
3 tablespoons all-purpose flour
4 cups whole milk
1 (8 ounce) unpeeled white potatoes, cut into 1/2 inch cubes
3 (6 1/2 ounce) cans chopped clams with juice
1 (8 3/4 ounce) can corn, drained
chopped fresh parsley

Preparation

Cook bacon in large saucepan over medium heat until crisp. Transfer bacon to opaper towels to drain. Pour out all but 3 tablespoons drippings from pan.
Add next 4 ingredients to pan; sprinkle with salt and pepper. Saute until vegetables are crips tender, about 5 minutes. Sprinkle flour over; stir 1 to 2 minutes. Gradually add milk to pan, stirring constantly. Bring to boil; reduce heat to medium and cook until slightly thickened, stirring often about 5 minutes.
Add potatoes, clams with juice, and drained corn. Bring to boil; reduce heat to medium-low and simmer until potatoes are tender, stirring often, about 10 minutes.
Season to taste with salt and pepper.
Divide soup among bowls, sprinkle with bacon and parsley, and serve.