Cheese Potato Clam Chowder |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Comfort food at it's best. Ingredients:
2 tablespoons butter or 2 tablespoons margarine |
1 large onion, chopped |
2 (14 ounce) cans vegetable broth |
4 cups potatoes, peeled and diced |
1 (15 ounce) can corn kernels, drained |
1 (4 ounce) can of chopped jalapenos |
2 (1 1/3 ounce) packets country gravy mix |
1 (12 ounce) can evaporated milk |
1/2 cup milk |
2 (6 1/2 ounce) cans of chopped clams |
1 cup shredded cheddar cheese |
Directions:
1. Bring a medium sized pot of water to a boil, and cook diced potatoes until almost tender. Drain and set aside.
2. In a large pot, melt 2 tablespoons butter. Add chopped onion and cook until tender.
3. Add vegetable broth, potatoes, corn and jalapenos. Bring to a boil. Dissolve the gravy packets in evaporated milk. Add to boiling mixture. Reduce heat to low. Add remaining 1/2 cup of milk, cheddar cheese and clams. Stir until cheese is melted. Chowder will continue to thicken as it cools.
4. Serve with oyster crackers, garlic bread or bread bowls.
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