Smoky Jalapeno Bacon Clam Chowder with Cornbread Crunch | DishGen Recipe

Ingredients

• 6 slices thick-cut bacon, diced
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 2 fresh jalapenos, seeded and diced (keep seeds for more heat)
• 3 cups diced Yukon Gold potatoes (about 1/2 inch cubes)
• 1 cup fresh or frozen corn kernels
• 3 cups clam juice (preferably bottled, low sodium)
• 2 (6.5 oz) cans chopped clams, drained, reserve juice
• 1 cup heavy cream
• 2 teaspoons smoked paprika
• Salt and freshly ground black pepper to taste
• 2 tablespoons unsalted butter
• 1 tablespoon all-purpose flour
• 4 cups water or low-sodium chicken broth
• 6 slices cornbread, cubed into 1/2-inch pieces
• 2 tablespoons olive oil or melted butter (for croutons)
• Fresh parsley, chopped (for garnish)