Seashells' Garlic Potato-Clam Chowder

Submitted by seashells63

"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: 40mins
• Ingredients: 10
• 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 (5 ounce) 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 1/2 ounce) 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.

Reviews

[gabbysowner]

Great, did not have any celery so used a can of cream of celery soup, also used bacon and cheddar potatoes. Thanks for the easy recipe.

 

[thistleridge]

OH MY GOSH! THIS IS REVOLUTIONARY! So easy and full of flavor. I did saute the vegies in bacon fat and add thyme and a pinch of red pepper. Also used one small can chicken gravy instead of stock. Next time I'm going to use ham instead of clams. This is a great base that can take the leftovers in your fridge...anywhere.