- Level
- easy
- Prep Time
- 5 min
- Total Time
- 20 min
- 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
Directions
- 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.
Tip
Omit the can of baby clams to make this dish vegetarian-friendly.
Nutritional Facts
- Per:
- Calories:
- 190
- Fat:
- 6
- Saturated Fat:
- 1
- Monounsaturated Fats:
- Trans:
- Trans:
- Carbs:
- 23
- Fibre:
- 0
- Sugar:
- 0
- Sugar Alcohols:
- Cholesterol:
- 30 mg
- Protein:
- 10
- Iron:
- Sodium:
- 740 mg
- Potassium:
- 0
- Calcium:
- Omega 3:
- Omega 6:
- Vitamin A:
- Vitamin C:
