Corn & Clam Chowder

My husband loves corn and clam chowder. Yesterday I didn't feel like shopping , so I had to cook with what I had in my pantry, my refrigerator, and my garden. My husband said that this soup was not benign but aggressive . I think what gave this soup a tangy flavor was the fresh rosemary and lemon  thyme.

Mostly Corn And A Few Clams Chowder


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% )
1tbs salt
1 tbs freshly ground pepper
1 6 1/2 ounce can of clams
3 ears of fresh corn, remove the kernels from the corncob

Print Recipe

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.

Enjoy