It’s Soup Week here at Ma, What’s For Dinner.
It’s a cool cloudy day around here.
We’re expecting a boat load of rain this weekend.
This yummy soup will hit the spot!
Serves: 6 Prep Time: 15 minutes Cook Time: 30 minutes
WHAT YOU NEED:
2 T butter
1 T Olive Oil
4 slices thick cut bacon, chopped
1 medium onion, chopped
2 stalks celery, chopped
1 T fresh thyme
S&P
2 T flour
2 cups half-and-half 
2 cups chicken stock
1 bag diced potato (near the hash browns in the meat section)
2 cans whole clams and their juice
1 10 oz bag frozen corn
WHAT TO DO:
In a medium pot over medium high heat sauté bacon with 1 T olive oil. When just crispy add in butter and onions, celery and thyme. Season with S&P and cook 5-7 minutes. Add flour and cook for two more minutes.
Add half-and-half and stock and bring to a bubble, then stir in potatoes and clams. Season again with S&P. Bring soup back to a boil, reduce heat and simmer 20 minutes, until potatoes are cooked and soup has thickened up nicely. Stir in frozen corn and cook for an additional 5 minutes. Serve with garlic bread and salad.
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