CLAM CHOWDER

2 large carrots
2 large stalks celery
6 red bliss potatoes
1 large onion
1 T oil
1 tsp thyme
1/8 tsp salt
1/4 tsp pepper
1 bottle (8 oz) clam juice
2 cups water
2 T cornstarch
1 cup milk
1 cup corn kernels, fresh or frozen

Cut carrots, celery, potatoes, and onion into 1/2-inch chunks. In 6-quart saucepot, heat oil on medium. Stir in chopped vegetables, thyme, 1/8 teaspoon salt, and 1/4 teaspoon black pepper. Cover; cook 12 minutes or until onion softens, stirring.

Add clam juice and water; heat to boiling on high. Cover; reduce heat to simmer 20 to 25 minutes or until vegetables are tender, stirring occasionally.

In cup, stir cornstarch into milk until dissolved. Add to soup; heat to simmering, stirring. Cook 2 minutes or until thickened, stirring. Add clams and corn; cook 3 minutes or until hot, stirring.