Seashells' Garlic Potato-Clam Chowder |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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. 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.
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