Creamy Vegetable Clam Chowder

20 Min.
30 Min.
8
Ingredients
1
package Shore Lunch® Creamy Potato Soup
1 package Shore Lunch® Creamy Potato Soup
¼
cup vegetable oil
¼ cup vegetable oil
1
cup diced white onions
1 cup diced white onions
1
tablespoon minced garlic
1 tablespoon minced garlic
1
cup diced celery
1 cup diced celery
1
cup diced carrots
1 cup diced carrots
2
cups cauliflower florets
2 cups cauliflower florets
½
cup diced parsnips
½ cup diced parsnips
½
teaspoon black pepper
½ teaspoon black pepper
1
cup half and half
1 cup half and half
5
cups water
5 cups water
2
(6.5 ounce) cans chopped clams, drained
2 (6.5 ounce) cans chopped clams, drained
Directions

  1. Add the oil to a large stock pot over medium high heat. Add the onions, celery, carrots, cauliflower, and parsnips to the pot and cook for 4-5 minutes, stirring occasionally. Add the garlic and cook for 30 seconds more.
  2. Add the half and half, water, and clams to the pot, stir to combine. Bring the pot to a simmer and cook for 30 minutes stirring occasionally.
  3. Remove the pot from the heat and serve immediately.