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Prep Time
5 mins
Total Time
20 mins
Serves
4, plus leftovers

Ingredients

1 1/2 cups
white mini potatoes, cut into bite-size pieces
375 mL
1 1/2 cups
milk
375 mL
1 can
cream of celery soup
284 mL
1
bay leaf
1 1/2 cups
frozen peaches & cream corn
375 mL
1 can
whole baby clams, drained, optional
142 g
1
green onion, thinly sliced
3 tbsp
fresh dill, chopped
45 mL
1/2 tsp
salt
2 mL
pepper to taste

Method

Step 1

Bring potatoes to a boil in a large saucepan of water. Cover, reduce heat to a simmer and cook until potatoes are tender, about 5 min. Drain and return potatoes to saucepan. Stir in milk, soup, bay leaf, corn and clams, if using. Simmer over medium heat until chowder is warmed through, 7 min. Stir in green onion, dill, salt and pepper.

Tips

Omit the can of baby clams to make this dish vegetarian-friendly.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
1 cup/250 mL
Calories:
190
Fat:
6 g
Saturated Fat:
1 g
Carbs:
23 g
Cholesterol:
30 mg
Protein:
10 g
Sodium:
740 mg
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