New England Clam Chowder with a Twist

This New England Clam Chowder features a rich and creamy base, enhanced with fresh herbs and a hint of smoked paprika for a subtle depth of flavor. The addition of sweet corn and diced red potatoes adds a delightful sweetness and texture, making this traditional dish a comforting bowl of warmth. It's perfect for any seafood lover while respecting dietary preferences.

Ingredients:

• 4 slices of bacon, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups diced red potatoes
• 1 cup sweet corn (fresh or frozen)
• 2 cups clam juice
• 1 cup heavy cream
• 2 cups chopped fresh clams (or canned clams, drained)
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, cook the bacon over medium heat until crispy. Remove and set aside, leaving the rendered fat in the pot.
2. Add the diced onion to the pot and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.
3. Add the diced red potatoes, sweet corn, and clam juice to the pot. Bring to a boil, then reduce heat and let simmer until the potatoes are tender, about 15 minutes.
4. Stir in the heavy cream, chopped clams, dried thyme, smoked paprika, and season with salt and pepper. Cook for an additional 5-10 minutes until heated through.
5. Serve hot, garnished with crispy bacon and fresh parsley.