Quick and Easy Creamy Clam Chowder

By á-17891

Ingredients

• 1 small onion, chopped or you can use shallots like I usually do
• 3 medium carrots, chopped
• 2 celery ribs, chopped
• 1 stick butter
• 2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
• 3 cans (6-1/2 ounces each) chopped clams - not minced! DO NOT DRAIN!
• 1 quart half-and-half cream or whole milk or 2% milk. I have used all with success.
• 3 tablespoons cornstarch mixed with a little cold water
• More milk to get it to the consistency you like.

Preparation

Step 1

In a large saucepan, sauté the onion, carrots and celery in butter until tender (about 20 minutes). Stir in the potato soup and 3 cans of undrained clams and the cream or milk. If the soup looks too thick, just thrown in a little more cream or milk. I add the additional milk at this point. Just put in as much as you like. If you need to thicken it up a bit combine the cornstarch and a small amount of water in a small bowl and stir until smooth; add to soup. Bring to a boil, lower heat and continue to cook until hot. Yield: 9 servings (about 2 quarts).