Boston Clam Chowder

16 ingredients
10 steps

Ingredients

  • 3 c. water
  • 1 c. diced onion
  • 1 c. diced celery
  • 2 c. diced potatoes
  • 2 tsp. chicken bouillon
  • 2 tsp. onion powder
  • 1/2 tsp. basil
  • 1/8 tsp. white pepper
  • 3 Tbsp. cornstarch
  • 1/2 c. water
  • 2 packets Butter Buds
  • 1 Tbsp. lemon juice
  • 1 c. skim milk
  • 1/2 c. nonfat dry milk
  • 2 cans clams, drained
  • 3 Tbsp. clam liquid

Directions

  1. 1
    Spray a saucepan with Pam.
  2. 2
    Saute vegetables for 5 minutes. Add 3 cups water; stir well.
  3. 3
    Add spices and bouillon and boil. Mix cornstarch and 1/2 cup water.
  4. 4
    Add to soup, stirring.
  5. 5
    Add Butter Buds and lemon juice.
  6. 6
    Blend well.
  7. 7
    Simmer 20 minutes, stirring often.
  8. 8
    Add milk, dry milk, clams and liquid.
  9. 9
    Blend well.
  10. 10
    Simmer 10 minutes, stirring often.

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