Quick and Easy Clam and Corn Chowder

Quick, easy and simple is the way to describe this recipe.  To save on calories,  I used whole milk.  half and half or light cream would really taste good!  I served this with fresh rolls and butter.

Serves 4 to 6




3/4 lb potatoes, unpeeled and cut into 1/2 inch cubes
2 cups water
3 tablespoons butter
1 cup chopped onions
1 cup chopped celery (I didn't have any in the house, so I used 1.5 teaspoons celery seed)
1 cup milk, half and half or cream
2 cups fresh or frozen, thawed and drained corn
1 lb thawed and well rinsed clams
Salt and pepper to taste
Parsley to garnish

• Combine potatoes and water in a medium bowl.  Set aside
• Melt butter in a large pot over medium heat.  Add onions and celery.  Saute  5 minutes or until tender
• Add potatoes and water to pot, bring to boil.  Cover, reduce heat and simmer 12 minutes, or until potatoes are tender
• Stir in milk and corn; cover and cook over medium heat for 5 minutes, or until thoroughly heated
• Add clams.  Season with salt and pepper. Cook 5 minutes, or until clams are cooked
• Garnish with parsley

-Queenie Cuisine