New England fish chowder

Used to be my favorite soup in the school dining hall. Now I have to make it myself.

Ingredients
5-6 slices of bacon
5 potatoes
2 carrots
1 cup corn kernels
0.5 pounds of fish or 2 cans (~6oz) clams
2 packages of leek soup mix (1.8oz)
2 cups milk
2 cups heavy cream
1 cup chicken broth
salt and pepper
fresh parsley

Preparation
Cut the bacon into smaller pieces and cook it on medium-high until browned. Remove and set aside.

Wash and dice the potatoes and carrots. Fry in bacon fat with corn for 5 minutes, stirring often. Season with salt and pepper.

Add the broth (or clam juice, if making clam version) and simmer until potatoes are just tender.

Add the leek soup mix and stir until smooth. Then stir in the fish (or clam) in smaller pieces and add the milk+cream (or equal volume half-and-half). Mix in the chopped leaves of 4-5 stalks of flat-leaf parsley.

Bring to a boil and simmer until it thickens to creamy (~15 minutes).

Serve with oyster crackers, or bread.