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Prep Time
5 min
Total Time
20
Serves
4, plus leftovers

Ingredients

1 1/2 cups
white mini potatoes, cut into bite-size pieces
375 mL
1 1/2 cups
milk
375 mL
1 can
cream of celery soup
284 mL
1
bay leaf
1 1/2 cups
frozen peaches & cream corn
375 mL
1 can
whole baby clams, drained, optional
142 g
1
green onion, thinly sliced
3 tbsp
fresh dill, chopped
45 mL
1/2 tsp
salt
2 mL
pepper to taste

Method

Step 1
Bring potatoes to a boil in a large saucepan of water. Cover, reduce heat to a simmer and cook until potatoes are tender, about 5 min. Drain and return potatoes to saucepan. Stir in milk, soup, bay leaf, corn and clams, if using. Simmer over medium heat until chowder is warmed through, 7 min. Stir in green onion, dill, salt and pepper.
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Nutritional Facts Per Serving

Nutrition Description:
1 cup/250 mL
Calories:
190
Fat:
6 g
Saturated Fat:
1 g
Carbs:
23 g
Fibre:
0 g
Sugar:
0 g
Cholesterol:
30 mg
Protein:
10 g
Sodium:
740 mg
Potassium:
0