Clam-Corn Chowder (Lower Fat Version)

Nice, tasty chowder from BH&G, on the lighter side.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1⁄2 cup celery, chopped
• 1⁄4 cup onion, chopped
• 1  tablespoon butter
• 1⁄4 cup all-purpose flour
• 1⁄2 teaspoon dried marjoram, crushed
• 1⁄2 teaspoon dried thyme, crushed
• 1⁄2 teaspoon dry mustard
• 1⁄4 teaspoon pepper
• 2 2⁄3 cups skim milk
• 1 (8 ounce) bottle  clam juice
• 1  teaspoon instant chicken bouillon granules
• 1 (15 ounce) can  cream-style corn
• 1 (6 1/2ounce) can minced clams, drained

Directions

1. In a large saucepan, cook celery and onion in butter until tender.
2. Stir in flour, marjoram, thyme, mustard and pepper.
3. Add the milk, clam juice and bouillon granules all at once.
4. Cook and stir until thickened and bubbly.
5. Cook and stir for one minute longer.
6. Stir in corn and clams; heat through.