Clam and Roasted Corn Chowder

Cook bacon in a 5-quart heavy pot over medium heat, stirring, until slightly browned but not crisp. add green onions, corn, and clams to bacon along with 1 tablespoon butter. continue to cook, stirring, about 2 minutes. sprinkle flour over mixture and stir to combine. Cook for about 4 more minutes. Add clam juice and water and bring to a boil while stirring. Reduce heat and add milk, cream, potatoes thyme and remaining tablespoon butter. Cook, stirring, until heated through (do not let boil). Season with salt and pepper.