2 tbsp unsalted butter
2 tbsp flour
1 large white onion, chopped fine
2 medium russet potatoes, peeled and cubed
3 cups 2% milk
1 cup vegetable broth
2 (10 oz) cans clams, drained, juice reserved or 20 oz frozen clams
1 cup fresh corn
2 bay leaves
1 tsp thyme
2 tbsp fresh chopped parsley
kosher salt and fresh pepper
In a large pot, melt butter.
Add onions, and heat on low heat until onions are translucent.
Add flour and stir.
Add milk, vegetable broth, clam juice, potatoes, bay leaf, thyme and salt & pepper to taste.
Cook on low until potatoes are soft, about 10 minutes.
Remove half of the soup and bay leaves and put in a food processor. Return to pot.
Add clams, corn and adjust salt if needed and cook another 5 minutes.
Serve and garnish with fresh parsley.
CROCK POT METHOD:
Place all ingredients except parsley and double the vegetable broth in a crockpot. Cook on low heat for 10-12 hours or on high heat for 5 to 6 hours. Remove half of the soup and put in a food processor until smooth. Return to pot. Serve and garnish with fresh parsley.