Crab & Corn Chowder

My dad was telling me today about how he had this great Crab & Corn Chowder at a restaurant in Florida. Then I remembered that my Crab & Corn Chowder is unbelievable. I love making this soup because it is hardy enough to serve for dinner. If you are lucky you will have fresh corn, in the town where my parents live, there is a family that owns a corn farm, their name is Rice. Although I would make a spinach salad & some biscuits.

6 ounces bacon, cut into 1/2-inch pieces
1 large onion, chopped
1 pound red-skinned potatoes, unpeeled, diced
2 1/2 cups bottled clam juice
3 1/2 cups half and half
1 pound fresh or frozen corn kernels
1 pound fresh crab meat, coarsely flaked or chopped
3 tablespoons chopped fresh thyme

Cook bacon in heavy large saucepan over medium heat until brown and crisp, about 10 minutes. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 3 tablespoons bacon fat. Add onion to drippings in saucepan and saute until beginning to soften, about 3 minutes. Add potatoes and stir until coated. Add clam juice; bring to boil. Reduce heat to medium-low, cover, and simmer 10 minutes.
Add half and half, corn, crab, fresh thyme, and half of bacon; cook uncovered until potatoes and corn are tender, about 5 minutes. Season to taste with salt and pepper. Ladle chowder equally into 6 bowls. Garnish with remaining bacon and serve.