New England Clam Chowder

Soups are growing in importance on today's menus. This northeastern favorite is made super easy using our Cream Soup Base.

Recipe Yield: 24 1-cup servings

Amount	Item
1 c	Diced onions
1 c	Diced celery
1 gal	Hot water (180°-190°F)
1 bag	Foothill Farms® Cream Soup Base (either #096T or #067T)
3 c	Chopped, canned clams, undrained
1 qt	Diced cooked potatoes
4 oz	Butter
1 Tbsp	Dried thyme

In a pan, sauté onion and celery.
In a stockpot, pour in hot water. Add Cream Soup Base (28 oz) into water while vigorously stirring with a wire whisk. Continue stirring until mix is dissolved.
Add onions, celery, clams, potatoes, butter and thyme. Stir and heat until soup reaches 165°F.