Ingredients
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4 slices bacon, diced
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2 ears of corn, husked and cut in half
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1 yellow onion, chopped
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2 stalks celery, chopped
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2 cloves garlic, minced
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2 jalapenos, seeded and chopped
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1/3 cup all-purpose flour
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1 1/2 lbs baby Yukon Gold potatoes, diced
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4 cups low-sodium chicken or vegetable broth
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2 cups half & half
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1 cup clam juice
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2 (6.5 oz) cans clams, drained and juice reserved
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3 tbsp chopped fresh parsley
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Oyster crackers, to serve
Steps
1
Heat a large soup pot or Dutch oven over medium-high. Add bacon and cook until brown and crisp, 6 to 8 minutes, stirring occasionally. Using a slotted spoon, transfer bacon to a paper towel-lined plate.
2
In pot, sear corn halves, turning occasionally, until lightly charred, 8 to 10 minutes. Transfer to a cutting board and let cool slightly.
3
To pot, add onion, celery, garlic and jalapeños. Cook 2 minutes, stirring often, until vegetables are tender. Sprinkle flour over vegetables and cook 1 minute more. Add potatoes, broth, half & half and clam juice. Season with salt and pepper. Stir to combine. Bring mixture to a boil, then lower to a simmer. Cook, uncovered, until potatoes are fork-tender, about 10 to 12 minutes, stirring occasionally.
4
Cut corn kernels from cobs and add to pot. Simmer 5 minutes. Add canned clams to pot. Simmer until heated through, about 2 minutes. Season with salt and pepper to taste. Remove from heat and sprinkle with reserved bacon, parsley and jalapeño slices to garnish, if desired. Serve with oyster crackers.
