White Clam and Corn Chowder

Name: White Clam and Corn Chowder
Ingredients: 1 cup clam juice or 1 cup chicken broth; 2 cups red potatoes, cubed 1/2-inch; 1 cup corn; 1 medium onion, chopped; 1 celery rib, chopped; 1 large bay leaf; 12 teaspoon dried marjoram; 1 cup milk, divided; 1 (10 1/2 ounce) can clams, undrained; 2 teaspoons cornstarch; salt and pepper

11 ingredients

9 steps

Ingredients

1 cup clam juice or 1 cup chicken broth
2 cups red potatoes, cubed 1/2-inch
1 cup corn
1 medium onion, chopped
1 celery rib, chopped
1 large bay leaf
12 teaspoon dried marjoram
1 cup milk, divided
1 (10 1/2 ounce) can clams, undrained
2 teaspoons cornstarch
salt and pepper

Directions

1

Combine all ingredients, except milk, clams, cornstarch, salt and pepper in slow cooker.
2

Cover and cook on high 4-5 hours.
3

Discard bay leaf.
4

Process chowder in food processor or blender until smooth; return to slow cooker.
5

Stir in 3/4 cup milk and clams; cover and cook on high for 15 minutes.
6

Combine remaining milk and cornstarch.
7

Stir into chowder.
8

Cook 2-3 minutes longer.
9

Season to taste with salt and pepper.