Corn and Clam Chowder
Recipe by Eclectic Recipes
Heat large soup pot over medium heat. Add butter and vegetables to pot.
Sauté vegetables until translucent. Add flour and Old Bay seasoning. Stir to combine and add olive oil if needed to dissolve flour.
Cook for 2 - 3 minutes, or until flour starts to smell nutty.
Stir in clam juice and milk and bring to boil while stirring constantly.
Reduce to simmer and add potatoes and Libby's® Whole Kernel Sweet Corn. Simmer for 12 - 15 minutes, or until all potatoes are tender.
Remove from heat and stir in clams. Serve topped with crumbled bacon and chopped green onions.