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Cheese Potato Clam Chowder

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“Comfort food at it's best.”
READY IN:
1hr
SERVES:
4-6
YIELD:
8 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring a medium sized pot of water to a boil, and cook diced potatoes until almost tender. Drain and set aside.
  2. In a large pot, melt 2 tablespoons butter. Add chopped onion and cook until tender.
  3. Add vegetable broth, potatoes, corn and jalapenos. Bring to a boil. Dissolve the gravy packets in evaporated milk. Add to boiling mixture. Reduce heat to low. Add remaining 1/2 cup of milk, cheddar cheese and clams. Stir until cheese is melted. Chowder will continue to thicken as it cools.
  4. Serve with oyster crackers, garlic bread or bread bowls.

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