Heat a large soup pot or Dutch oven over medium-high. Add bacon and cook until brown and crisp, 6 to 8 minutes, stirring occasionally. Using a slotted spoon, transfer bacon to a paper towel-lined plate.

In pot, sear corn halves, turning occasionally, until lightly charred, 8 to 10 minutes. Transfer to a cutting board and let cool slightly.

To pot, add onion, celery, garlic and jalapenos. Cook 2 minutes, stirring often, until vegetables are tender. Sprinkle flour over vegetables and cook 1 minute more. Add potatoes, broth, half & half and clam juice. Season with salt and pepper. Stir to combine. Bring mixture to a boil, then lower to a simmer. Cook, uncovered, until potatoes are fork-tender, about 10 to 12 minutes, stirring occasionally.

Cut corn kernels from cobs and add to pot. Simmer 5 minutes. Add canned clams to pot. Simmer until heated through, about 2 minutes. Season with salt and pepper to taste. Remove from heat and sprinkle with reserved bacon, parsley and jalapeno slices to garnish, if desired. Serve with oyster crackers.

Source: Hannaford fresh Magazine, September 2025