Clam Chowder

Kristi John

½ cup carrots
½ cup celery
¾ cup onion
¾ cup potato
1 ear of corn, or about 1 cup frozen
2 cups canned clam juice
2 cups milk
1cup heavy cream
½ lb bacon
2 cups chopped littleneck clams (fresh or can)
½ teaspoon crushed red pepper
½ teaspoon ground white pepper
½ teaspoon fresh thyme
¼ cup Parmesan cheese
Roux:
¼ cup melted butter
¼ cup flour

Dice peeled carrots, onions, celery and potatoes into ¼ inch cubes. Dice bacon. In soup pot, sauté bacon until crisp, sauté carrots, onion, and celery for 8 minutes, together with bacon. Roast the corn on the grill or on an open flame. Let it cool, take the corn off the cob and add it to the soup pot. Add crushed red pepper, white ground pepper and fresh thyme. Add clam juice, milk, and heavy cream and bring to a light boil. Whisk in the roux and simmer for 15 minutes. Add the cheese.

To make the roux - Melt butter in a sauté pan and whisk in the flour. Cook on a low heat for 5 minutes.