Lisa's Creamy Clam Chowder

Recipe by: Lisa 

"Delicious and creamy clam chowder includes carrots, celery, thyme, and a hint of bacon."

3 slices bacon, chopped

1/2 cup butter

4  potatoes, chopped into small chunks

 2 stalks celery, finely chopped

2 small carrots, finely chopped

1 yellow onion, chopped 

salt and ground black pepper to taste

4 tablespoons all-purpose flour

3 cups milk

2 (8 ounce) bottles clam juice

2 (6.5 ounce) cans chopped clams

1 1/2 tablespoons lemon juice

1/2 teaspoon thyme, or to taste

1 dash cayenne pepper

pinch garlic salt

1 pinch onion powder

1 cup heavy whipping cream

1 teaspoon cornstarch, or as needed

1 tablespoon water, or as needed

Heat a large soup pan over medium heat. Add bacon and cook until crispy, 5 to 7 minutes. Add butter, potatoes, celery, carrots, onion, salt, and black pepper. Reduce heat to low. Cook and stir 10 minutes. Sprinkle in flour and stir 1 minute. Add milk, clam juice, clams, lemon juice, thyme, cayenne pepper, garlic salt, and onion powder. Simmer on low until potatoes are tender, 20 to 25 minutes. Add cream and simmer 5 minutes more.

To thicken chowder if necessary, combine cornstarch and water together in a bowl. Add cornstarch mixture to chowder and stir until incorporated and chowder is thickened.