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.
Omit the can of baby clams to make this dish vegetarian-friendly.
We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment.Learn More about Privacy