Clam Chowder

Name: Clam Chowder
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
Cuisine: American
Ingredients: 4 c red potatoes, cubed; 3 c water; 1 medium carrot, grated; 1 small onion, chopped; 2 tsp chicken bouillon granules (or 2 boullion cubes); 1 tsp dried parsley; 1/2 tsp pepper; 2 Tbsp flour; 1/2 c cold water; 3-6.5 oz. can(s) chopped clams, drained; 2/3 c cubed or shredded velveeta (can use reduced fat); 1-12 oz. can(s) evaporated milk (can use reduced fat)

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By RC :)
@rcrc

Recipe was in Taste of Home a number of years ago but can no longer be found online.

Rating:

☆☆☆☆☆ 0 votes0

Serves:

Prep:

20 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

4 c

red potatoes, cubed
3 c

water
1

medium carrot, grated
1

small onion, chopped
2 tsp

chicken bouillon granules (or 2 boullion cubes)
1 tsp

dried parsley
1/2 tsp

pepper
2 Tbsp

flour
1/2 c

cold water
3-6.5 oz. can(s)

chopped clams, drained
2/3 c

cubed or shredded velveeta (can use reduced fat)
1-12 oz. can(s)

evaporated milk (can use reduced fat)
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How to Make Clam Chowder

Step-by-Step

Combine the first 7 ingredients in a large saucepan. Bring to a boil, reduce heat, cover, and simmer for 20 minutes or until potatoes are tender.
Combine flour and cold water until smooth. Stir into potato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat. Add clams and cheese. Cook and stir until cheese is melted.
Stir in milk; heat through.

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