Corn Clam Chowder

1. 1

   If using fresh corn, remove corn from cobs.

2. 2

   Set aside.

3. 3

   Saute bacon in large pot until brown.

4. 4

   Remove bacon with slotted soup spoon and set aside.

5. 5

   Add celery and onions and cook in bacon fat until almost tender.

6. 6

   Pour in champagne and continue cooking until vegetables absorb liquid.

7. 7

   Return diced bacon to pot and stir in corn.

8. 8

   Moisten with cream.

9. 9

   Add thyme and simmer gently for 15 minutes.

10. 10

    Add clams to soup and continue cooking at a simmer until ready to serve.

No additional tips available.