Clam Chowder Southwest Style

Ingredients

• 2 slices thick-cut bacon, cut into small dice

• 1 large onion, cut into medium dice

• ½ teaspoon dried thyme leaves

• 2 bay leaves

• 1 ½ cups leftover mashed potatoes

• 2 (8 ounce) bottles clam juice

• 4 (6.5 ounce) cans minced clams (clams and juice separated)

• 1 cup water

• 9-12 mini potatoes, cut in fourths.

• 2-4 jalapenos, seeded and diced

• ½ teaspoon Mrs Dash Extra Spicy

• ½ cup heavy cream

• 1 tablespoons minced fresh parsley

• Salt and pepper to taste

Directions

1. In a large soup kettle, fry bacon over medium heat until bacon crisps, about 5 minutes. Remove bacon; set aside.
2. Keep 2 tablespoons bacon fat in pan. (If necessary, add oil to yield 2 tablespoons.) Add onion and saute until soft, about 5 minutes. Add thyme and bay leaves; cook until fragrant, 30 seconds or so.
3. Whisk in mashed potatoes, clam juice (bottled and what you've drained from the clams) and 1 cup of water. Add new potatoes and bring to a simmer. Add Mrs Dash Extra spicy and jalapenos. Reduce heat; continue to simmer, partially covered, until potatoes are tender, about 10 minutes. Stir in clams, cream and parsley; season with salt and pepper.
4. Heat through and serve, garnishing each bowl with reserved bacon. Serve with bread or toast.