Potato-Clam Chowder

Soup from a potato mix? We're talking fast and flavorful!

Recipe from Betty Crocker
Potato-Clam Chowder
SERVINGS
4
PREP TIME
10 mins
TOTAL TIME
30 mins
Ingredients
  • 4 cups hot water
  • 1 package Betty Crocker® au gratin potatoes (4.9 ounces)
  • 1/2 teaspoon salt, if desired
  • 1 cup Green Giant® Valley Fresh Steamers Niblets® frozen corn
  • 1 cup Green Giant® SELECT® frozen broccoli florets
  • 2 1/2 cups milk
  • 1 small onion, chopped (1/4 cup)
  • 2 cans minced clams, undrained (6-1/2 ounces each)
Related Video
How to Make Boston's Best Clam Chowder

If you're craving a cozy chowder, we've got a fabulous New England recipe for you to try: Learn how to make Boston's best clam chowder!

Directions
1. 
Heat water, Potatoes and salt to boiling in 3-quart saucepan. Boil 5 minutes; drain.
2. 
Stir in Sauce Mix and remaining ingredients. Heat to boiling over medium-high heat, stirring occasionally.
3. 
Reduce heat; simmer uncovered about 5 minutes, stirring occasionally, until potatoes are tender.

nutrition information

Per Serving: cal. (kcal) 380, Fat, total (g) 7, chol. (mg) 75, sat. fat (g) 3, carb. (g) 50, fiber (g) 4, pro. (g) 34, vit. A (IU) 1215, sodium (mg) 950, calcium (mg) 303, iron (mg) 18, Vegetables () 1, Starch () 3, Very Lean Meat () 3, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
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