Ingredients
| 2 |
cups potatoes, diced (view) |
| 2 |
cups chicken broth, low sodium (view) |
| 1/2 |
cup onion, chopped (view) |
| 1/2 |
cup celery, chopped (view) |
| 1 |
tbs canola oil (view) |
| 1/4 |
tsp turmeric (view) |
| 1 1/2 |
cups milk, fat free (view) |
| 5 |
ounces evaporated milk (view) |
| 1 |
tbs cornstarch (view) |
| 3/4 |
cup minced clams |
Directions
- Put the onion, celery and canola oil in a heavy saucepan and cook over medium heat until soft
- Add the potatoes, clams, turmeric and chicken broth.
- Bring to a boil, reduce to a simmer, cover and cook for 20 minutes.
- Stir the cornstarch into the milk and evaporated milk.
- Add this mixture to the soup and simmer, stirring until slightly thickened.
Categories
Soup
|
