Creamy Clam Chowder

Ingredients

• 1 large onion, chopped
• 3 medium carrots, chopped
• 2 celery ribs, sliced
• 3/4 cup butter, cubed
• 2 cans cream of potato soup, undiluted
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• 3 cans minced clams
• 3 Tbsp. cornstarch
• 1 qt. half and half cream

Directions

In a large saucepan, saute the onion, carrots and celery in butter until tender. Stir in the potato soup and two cans of undrained clams. Drain and discard juice from remaining can of clams; add clams to soup. Combine cornstarch and a small amount of cream until smooth; stir into soup. Add the remaining cream. Bring to a boil; cook and stir for 2 minutes or until thickened.

By Robin from Washington, IA