Clam And Corn Chowder

Name: Clam And Corn Chowder
Ingredients: 1 Tbsp. olive oil; 2 large chopped onions; 1 clove garlic, minced; 1 c. celery, chopped; 1/2 tsp. dried dill; 1/2 tsp. dried thyme; 4 c. chicken broth; 2 c. raw potatoes, cut in 1/2-inch cubes; 1 (16 oz.) can creamed corn; 2 c. milk; 7 oz. chopped clams

11 ingredients

7 steps

Ingredients

1 Tbsp. olive oil
2 large chopped onions
1 clove garlic, minced
1 c. celery, chopped
1/2 tsp. dried dill
1/2 tsp. dried thyme
4 c. chicken broth
2 c. raw potatoes, cut in 1/2-inch cubes
1 (16 oz.) can creamed corn
2 c. milk
7 oz. chopped clams

Directions

1

In a 4-quart saucepan bring chicken broth to a boil. Meanwhile, heat oil in a skillet and cook onion, garlic and celery for 10 minutes or until slightly soft.
2

Stir in dill and thyme. Add cooked vegetables to broth along with potatoes.
3

Cover pot and simmer about 15 minutes or until potatoes are tender.
4

Stir in creamed corn and simmer 5 minutes, then add milk and undrained clams.
5

Simmer until heated through (do not boil) about 5 minutes. Adjust salt if necessary.
6

Sprinkle with 2 tablespoons chopped parsley if you like.
7

Makes about 10 cups (135 calories each, if made with low-fat milk).