• 1 large carrot, diced
• 2 ribs celery, diced
• 1 large onion, chopped
• 2 fresh bay leaves
• 3 slices bacon, chopped
• 1/2 teaspoon dry thyme
• 1 tablespoon olive oil
• 1-1/2 pounds gold potatoes, diced
• 32 fluid ounces clam juice or broth
• 1 pint shucked oysters, liquid drained and reserved
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup fresh or frozen corn
• 2 tablespoons chopped Italian parsley
• 12 ounces evaporated milk
• 1/4 cup cornstarch

Method:

1. Saute carrots, celery, onion, bacon, bay leaves and thyme in oil in a large heavy pot until bacon renders its fat and vegetables become soft, about 10 minutes.
2. Stir in diced potatoes, clam juice, liquid from oysters, salt, and black pepper.
3. Bring soup to a boil then reduce heat and simmer for 15-20 minutes or until potatoes are fork tender.
4. Whisk together the evaporated milk with cornstarch and add to chowder with the drained oysters, corn and parsley.
5. Bring chowder to a boil and cook one minute, stirring constantly, until chowder thickens slightly; then continue heating until oysters firm up a bit, a couple minutes more (but do not overcook).
6. Check seasonings (salt) and garnish with additional parsley if desired.

From the kitchen of palatablepastime.com