Step 1

In small to medium-sized heavy bottomed stock pot, add bacon, sprinkle with 1/4 tsp. coarse ground black pepper, and sauté until lightly crispy. Do not drain rendered fat! Add onion, shallot and celery and sauté over medium-low until tender, about 8 minutes. Add white wine and scrape bits from bottom of pan.

Step 2

Add garlic, 1/2 tsp. more pepper, thyme and chicken bouillon. Add clams + juice from one can.

Step 3

Add potatoes cut into 3 sizes allowing the smaller pieces to end up breaking down and thickening the chowder. Cover, bring to a simmer, and cook until potatoes are just tender, stirring occasionally.

Step 4

Gently stir in cream and milk. Cover and heat to just a boil over medium heat.

Step 5

While chowder is heating back up from cold cream and milk added, in small sauté pan, melt butter and stir in flour. Heat to bubbling, stirring, and cook and stir for 2 minutes. Stir in salt.

Step 6

Once chowder is starting to low boil, stir in the butter/flour roux.

Step 7

Turn down heat to a LOW simmer, do not boil, add kale and corn, cover and simmer for 25 minutes stirring every so often. (The more you stir, the thicker it will get as potatoes break down and thicken the chowder.) Don't over stir, though. You still want lots of chunks of potatoes.

Step 8

Ladle into bowls and serve piping hot with crusty bread, saltines, or oyster crackers.

Step 9

Even better the next day!