Grandma Ivers Clam Chowder

Grandma Ivers Clam Chowder

2 med. onions, chopped
2 T. butter
1 1/4 C. chicken broth
2 C. potatoes, peeled and diced
1 bay leaf
1/4 tsp. salt
2 (7 oz.) cans minced clams
1 (16oz.) can whole corn
2 c. whole milk
salt and pepper to taste

Sauté onions in butter till soft, but not brown. Add chicken broth, potatoes, bay leaf, salt and clams. Cook covered for 15-20 minutes, or until potatoes are tender. Add corn and milk, heat through. Serves 6-8. Serve with Oyster Crackers or crusty french bread.

Some helps from Lee Ann: I usually use half whipping cream and half whole milk. Helps it thicken up better. We like the clam flavor, I do not drain the clams. I am not much of a dicer either, I just give the potatoes a good rough chop. Yum!