- 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
