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.
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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!
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