Creamy Clam Chowder with Corn

I love clam chowder and creamy soups in general, don't you?!

I had some corn on the cob in the fridge that we weren't eating, so I decided to put it in the soup. Today was freezing here - summer is definitely over!

You could eat this as a meal with some toast or you could serve it as a smaller portion. I would have eaten the whole pot, to tell you the truth, but my family wanted some so I had to share.

Creamy Clam Chowder with Corn
Makes 4-6 servings

Ingredients

• 3 slices bacon, diced
• 1 medium onion, diced
• 1 medium potato, peeled and diced
• corn from 1 cob (about 1/3 cup)
• 1 142g can of baby clams, keep the juice
• 1 236ml bottle of clam juice
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 2 1/2 cups 2% milk
• 1/4 cup flour
• fresh parsley

Directions

1. In a nonstick pot, cook the bacon and onions over medium heat for about 5 minutes or until they turn golden.
2. Stir in the potato and corn and cook for another 3 minutes.
3. Add the juice from the clams along with the bottle of clam juice and spices to the pot. Set the actual clams aside for now. Stir it up then add 2 cups of the milk.
4. Simmer the soup for about 10 minutes or until the potatoes are cooked.
5. Mix the other 1/2 cup of milk with the flour until there are no lumps. Add this mixture to the pot. I strain it in. Stir it up and let it simmer for another 2 or 3 minutes, or until it thickens.
6. Sprinkle some parsley on top before serving.