Clam And Corn Chowder With Dill

• 1 medium onion, chopped
• 1/4 c. green pepper, chopped
• 2 Tbsp. butter or margarine
• 1/4 c. all-purpose flour
• 1 tsp. dried dill weed
• 1/2 tsp. paprika
• oyster crackers (optional)
• 1/2 tsp. Worcestershire sauce
• 1/4 tsp. salt
• 3 1/2 c. milk
• 1 (17 oz.) can corn
• 1 (6 1/2 oz.) can minced clams
• 1/4 c. shredded cheese

1. In a 3-quart saucepan, cook onion and green pepper in hot butter until tender, but not browned.
2. Stir in flour, dill weed, paprika, salt and Worcestershire.
3. Add milk all at once.
4. Cook and stir over medium heat until thickened and bubbly.
5. Stir in drained corn and undrained clams and heat through.
6. Serve in bowl with cheese and oyster crackers sprinkled on top.

onion, green pepper, butter, allpurpose, dill weed, paprika, oyster crackers, worcestershire sauce, salt, milk, corn, clams, shredded cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=918773 (may not work)