Clam n' Corn Chowder


  • 2 medium or one large onion, chopped
  • 2 Tbsp butter or margarine
  • 1 1/4 cups chicken broth
  • 2 cups diced potatoes
  • 1 bay leaf
  • 1/4 tsp celery salt
  • 2 can (aprox 7 oz.) minced clams
  • 1 can - 16 oz. creamed corn
  • 2 cups milk
  • salt and pepper to taste


In a pot large enough to hold 3 quarts, cook onions in butter until soft (but not brown). Add broth, potatoes, seasonings, and clams. Cook covered 15 minutes, or until potatoes are cooked.

Add corn, milk and heat. It can be made richer by using a mixture of cream and milk.

Serve with fresh, homemade bread or buns, or with corn bread.

Servings: 8
Submitted by: Recipe Group Member

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