New England Clam Chowder

1. 1

   In a 5 quart dutch oven or stockpot, melt butter over medium heat; then add onion and celery and saute until tender.

2. 2

   Stir in the potato soup and two cans of clams with liquid.

3. 3

   Drain and discard liquid from third can of clams and add clams to soup.

4. 4

   Reserve 1/4 cup half and half and add remainder to soup and stir until combined.

5. 5

   In a separate small bowl, combine cornstarch and remaining 1/4 cup half and half until smooth.

6. 6

   Bring soup to a boil; stir cornstarch mixture, then add to soup stirring constantly.

7. 7

   Continue to boil and stir for about 2 minutes or until soup thickens.

8. 8

   Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.