First Course – Warm Potato Clam Chowder

No time – it doesn’t matter with this recipe. So good, quick and easy! I friend sent it to me in an e-mail and it is a great short cut to keep in your collection.

Your family can enjoy this while you put the finishing touches on supper.

Potato Clam Soup
4 C Hot Water
1 package (4.9 ounces) Betty Crocker® au gratin potatoes
1/2 teaspoon salt, if desired
1 cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
1 cup Green Giant® SELECT® frozen broccoli florets
2 1/2 cups milk (can used half/half)
1 small onion, chopped (1/4 cup)
2 cans (6 1/2 ounces each) minced clams, undrained

1.Heat water, Potatoes and salt to boiling in 3-quart saucepan. Boil 5 minutes; drain.
2.Stir in Sauce Mix and remaining ingredients. Heat to boiling over medium-high heat, stirring occasionally.
3.Reduce heat; simmer uncovered about 5 minutes, stirring occasionally, until potatoes are tender.

This warms up great the next day too.
Add 1 cup frozen peas


About dorifritzinger

I have been a freelance writer since the days of typewriters and snail-mail. My home life centers around a large multi-generational family and our small family farm. I am a woman, wife, mother, grandmother, daughter and mentor. In my free time I love to read, quilt, do embroidery, grow herbs & study herbology, history and languages.
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