Corn & Clam Chowder
You can adjust this soup to your taste . I have used 4 slices of bacon instead of pancetta. Just make sure you drain the fat. I have made this chowder with two cups of half and half and 2 cups of water. I have increased the amount of clams to two cans. When corn is not in season I use frozen corn.
2 or more ounces pancetta, chopped
2 TBS olive oil
2 carrots , chopped into bite sizes
2 smallish white potatoes, chopped into bite sizes
1TBS fresh rosemary, chopped
1TBS fresh lemon thyme (I think regular thyme will be just fine )
2 TBS flour
4 cups of milk ( I used 2% )
1 tbs freshly ground pepper
1 6 1/2 ounce can of clams
3 ears of fresh corn, remove the kernels from the corncob
Sauté pancetta in olive oil on medium low until crisp, about 5 minutes. Drain on paper towel. Add the next 4 ingredients and sauté for about 8 to 10 minutes, stirring often and making sure that the food doesn't stick to the pot. Sprinkle the flour over the food and stir for 1 to 2 minutes.
Add a little milk to scrap the bottom of the pot clean. Gradually add the rest of the milk, stirring constantly . Bring to boil, reduce heat to medium low and cook until slightly thickened about 5 minutes.
Add clams with juice, salt, and pepper and cook for about 10 minutes or until the vegetable are done the way you like them, stirring often. Add corn and pancetta and turn off the heat. Let the soup steep for a few minutes.