Spicy Clam Chowder with Corn

Ingredients

• 5 slices thick-cut bacon
• 1 small onion, diced
• ¼ cup finely chopped jalapeño pepper, plus sliced jalapeño for topping chowder, if desired
• 2 Tbsp flour
• ¾ lb. potatoes, cut into 1-inch pieces (I used a mixture of red, yellow, and purple)
• 8 oz. bottled clam juice
• ½ tsp black pepper
• ¼ tsp dried thyme
• 2 cups cream
• 1 ½ tsp tabasco
• ¾ lbs. fresh chopped clams
• 1 ½ cups fresh corn kernels
• Salt, to taste

Instructions

• Cook bacon in a large saucepan or dutch oven over low heat until crispy. Remove with a slotted spoon, leaving bacon grease in pan.
• Add onion and jalapeño pepper to pan and sauté for about 6 minutes to soften.
• Mix flour in and cook for 1 minute.
• Add potatoes, clam juice, pepper, and thyme bring to a light boil. Cook for about 12 minutes to soften potatoes.
• Pour cream into saucepan and cook over medium heat until chowder is just about to come to a boil.
• Stir in tabasco sauce, clams, and corn. Add salt to taste.
• Serve in bowls and top with crumbled bacon and additional sliced jalapeño and corn, if desired.