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

1. In a large saucepan, cook celery and onion in butter until tender.
2. Stir in flour, marjoram, thyme, mustard and pepper.
3. Add the milk, clam juice and bouillon granules all at once.
4. Cook and stir until thickened and bubbly.
5. Cook and stir for one minute longer.
6. 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)