Corn & Truffle Clam Chowder

Add the diced bacon to a cold pan set over medium heat and cook until the fat renders and the pieces are crisp. Remove the bacon and set aside.

Add the olive oil to the same pan, then stir in the onion, leeks, garlic, and 1 cup of the corn (reserve the other cup for garnish). Season with a pinch of salt and cook until the onions are translucent and the garlic is softened, 5–8 minutes.

Add the Cravings Creamy Corn & Truffle sauce, chicken stock, whole milk, and reserved clam juice. Stir in the thyme, optional rosemary, bay leaf, sugar, and salt.

Bring the mixture to a boil, add the potatoes, and reduce to a simmer. Cook until slightly reduced and the potatoes are tender, 25–30 minutes. Season to taste with salt and cracked pepper.

Remove the herbs and bay leaf. Add the canned clams and reserved bacon, stirring to heat through.

In a small pan, melt the butter and sauté the reserved 1 cup corn until lightly caramelized. Use for topping along with extra bacon, chives or parsley, and shaved Parmesan.