Seashells' Garlic Potato-Clam Chowder

• 1 tablespoon cooking oil
• 12 cup celery, chopped finely
• 12 cup onion, chopped
• 1 garlic clove, chopped very finely
• 4 cups hot water
• 1 (5 ounce) packagebetty crocker au gratin potatoes
• 12 teaspoon salt, if desired (clam juice has some salt in it)
• 1 cup green giant niblets frozen whole kernel corn
• 2 12 cups milk (or 1 1/4 cups half and half with 1 1/4 cups chicken broth)
• 2 (6 1/2 ounce) cans minced clams, undrained

1. In medium skillet, saute celery, onion and garlic until light brown and tender.
2. In 3 quart saucepan, heat water, potatoes and salt to boiling, 5 mins, drain.
3. Add celery, onion, garlic and remaining ingredients.
4. Heat to boiling over medium-high heat, stirring occasionally.
5. Reduce heat, simmer uncovered about 5 minutes, stirring occasionally, until potatoes are tender.

cooking oil, celery, onion, garlic, water, packagebetty crocker, salt, green giant niblets, milk

Taken from www.food.com/recipe/seashells-garlic-potato-clam-chowder-210124 (may not work)