Clam-Corn Chowder (Lower Fat Version)
- 12 cup celery, chopped
- 14 cup onion, chopped
- 1 tablespoon butter
- 14 cup all-purpose flour
- 12 teaspoon dried marjoram, crushed
- 12 teaspoon dried thyme, crushed
- 12 teaspoon dry mustard
- 14 teaspoon pepper
- 2 23 cups skim milk
- 1 (8 ounce) bottle clam juice
- 1 teaspoon instant chicken bouillon granules
- 1 (15 ounce) can cream-style corn
- 1 (6 1/2 ounce) can minced clams, drained
- In a large saucepan, cook celery and onion in butter until tender.
- Stir in flour, marjoram, thyme, mustard and pepper.
- Add the milk, clam juice and bouillon granules all at once.
- Cook and stir until thickened and bubbly.
- Cook and stir for one minute longer.
- Stir in corn and clams; heat through.
celery, onion, butter, flour, marjoram, thyme, mustard, pepper, milk, clam juice, instant chicken, creamstyle
Taken from www.food.com/recipe/clam-corn-chowder-lower-fat-version-202239 (may not work)