Seashells' Garlic Potato-Clam Chowder

QUICK,EASY, FLAVORFUL and AWESOME! I gets raves, requesting this recipe everytime once after they tried it. Perfect for a quick weeknight meal with a warm roll on cold days. You can use shrimps, scallops or without for clams.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  tablespoon  cooking oil
• 1⁄2 cup celery, chopped finely
• 1⁄2 cup onion, chopped
• 1  garlic clove, chopped very finely
• 4  cups hot water
• 1 (5ounce) package  betty crocker au gratin potatoes
• 1⁄2 teaspoon salt, if desired (clam juice has some salt in it)
• 1  cup  green giant niblets frozen whole kernel corn
• 2 1⁄2 cups milk (or 1 1/4 cups half and half with 1 1/4 cups chicken broth)
• 2 (6 1/2ounce) cans minced clams, undrained

Directions

1. In medium skillet, saute celery, onion and garlic until light brown and tender.
2. In 3 quart saucepan, heat water, potatoes and salt to boiling, 5 mins, drain.
3. Add celery, onion, garlic and remaining ingredients.
4. Heat to boiling over medium-high heat, stirring occasionally.
5. Reduce heat, simmer uncovered about 5 minutes, stirring occasionally, until potatoes are tender.