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Best Clam Chowder

I serve this cheesy chowder every Christmas or New Year's. Throughout the year, I substitute the potatoes and clams with broccoli and find that even the grandchildren enjoy the taste. —Joy Schuster Glentana, Montana
  • Total Time
    Prep: 15 min. Cook: 30 min.
  • Makes
    9 servings (about 2 quarts)

Ingredients

  • 4 cups cubed red potatoes
  • 3 cups water
  • 1 medium carrot, grated
  • 1 small onion, chopped
  • 2 teaspoons chicken bouillon granules
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon pepper
  • 2 tablespoons all-purpose flour
  • 1/2 cup cold water
  • 3 cans (6-1/2 ounces each) chopped clams, drained
  • 2/3 cup cubed process cheese (Velveeta)
  • 1 can (12 ounces) evaporated milk

Directions

  • In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until potatoes are tender.
  • In a small bowl, combine flour and cold water until smooth. Stir into potato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add clams and cheese; cook and stir until cheese is melted. Stir in milk; heat through.
Nutrition Facts
1 cup: 170 calories, 6g fat (4g saturated fat), 26mg cholesterol, 502mg sodium, 19g carbohydrate (6g sugars, 2g fiber), 9g protein.

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