Skip to Content
A MESSAGE TO OUR CUSTOMERS ON COVID-19 Read More
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.

Tips

Omit the can of baby clams to make this dish vegetarian-friendly.

Rate

× You have already rated this item.

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: