1. Cook onions in hot butter in a large soup pot. Cook, stirring frequently, until translucent. Stir in broth, potatoes, bay leaf, celery salt, and clams. Cover and heat over medium heat for about 15-20 minutes, potatoes should be tender but not mushy.
2. Stir in corn and milk and heat on low until everything is heated through.
This is about as easy as clam chowder gets. It's pretty kid-friendly; you can reduce the onion a little if that's a problem, or even use onion powder if you need to, but other than that, kids seem to like it just fine. If you like the soup super-creamy you can mash up the potatoes a bit and even use half and half instead of milk. Not too figure friendly, but oh-so-yummy!