New England Corny Clam Chowder

1. 1

   In a 3-quart saucepan, saute onion in oleo until soft, but not brown.

2. 2

   Add broth, potatoes, seasonings and clams.

3. 3

   Cook, covered, 15 to 20 minutes.

4. 4

   Add corn and milk.

5. 5

   Heat through.

6. 6

   For richer soup, use 1 cup half and half in place of milk.

* Per serving · 4 servings · Values may vary.

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