-
1
1)In a large heavy pot, heat the bacon pieces over medium-high heat.
-
2
2)Cook the bacon until brown and crispy.
-
3
3)Add the onions and stir to coat the onions in the rendered bacon fat.
-
4
4)Add the celery, carrots, bell pepper and chili pepper and stir to combine.
-
5
5)Add the chicken broth and wine and bring to a simmer.
-
6
6)While the vegetables are softening, prepare the corn by cutting all of the kernels off of the cob. (I like to use a bunch of dish towels to catch the kernels and a serrated knife for cutting the corn off of the ear).
-
7
7)Add the potatoes to the pot.
-
8
8)Add the corn to the pot.
-
9
9)Stir all of the vegetables together.
-
10
10)Add water to the pot, just enough to reach the top of the vegetables.
-
11
11)Put a lid on the pot and let the chowder simmer on low for about an hour.
-
12
12)When the vegetables are nice and tender, season with Kosher salt and black pepper (this will actually need a decent amount of salt because of all the corn and potatoes.)
-
13
13)Add the heavy cream and stir to mix (adjust seasoning if you need to.)
-
14
14)Add the clams and let them simmer with the lid on for about 2-3 minutes.
-
15
15)Add 1 large handful of basil leaves and get ready to serve!
-
16
16)Serve with the garnish of thinly sliced green onions and crusty French bread!
