Boston Clam Chowder

• 3 c. water
• 1 c. diced onion
• 1 c. diced celery
• 2 c. diced potatoes
• 2 tsp. chicken bouillon
• 2 tsp. onion powder
• 1/2 tsp. basil
• 1/8 tsp. white pepper
• 3 Tbsp. cornstarch
• 1/2 c. water
• 2 packets Butter Buds
• 1 Tbsp. lemon juice
• 1 c. skim milk
• 1/2 c. nonfat dry milk
• 2 cans clams, drained
• 3 Tbsp. clam liquid

1. Spray a saucepan with Pam.
2. Saute vegetables for 5 minutes. Add 3 cups water; stir well.
3. Add spices and bouillon and boil. Mix cornstarch and 1/2 cup water.
4. Add to soup, stirring.
5. Add Butter Buds and lemon juice.
6. Blend well.
7. Simmer 20 minutes, stirring often.
8. Add milk, dry milk, clams and liquid.
9. Blend well.
10. Simmer 10 minutes, stirring often.

water, onion, celery, potatoes, chicken bouillon, onion powder, basil, white pepper, cornstarch, water, packets butter, lemon juice, milk, nonfat dry milk, clams, clam liquid

Taken from www.cookbooks.com/Recipe-Details.aspx?id=823027 (may not work)