Recipe: Corn Chowder


1 medium onion, diced
2 tsp. olive oil
3 stalks celery, sliced thin
2 cloves garlic, minced
2-3 red potatoes, small cubes
1 1/2 cups broth
2 cups frozen corn
1 cup milk
1/4 tsp. nutmeg


Sauté onion in oil until soft, 4-5 minutes.  Add celery and cook another 2-3 minutes. Add garlic.  Add potatoes, salt, and broth.  Cook until potatoes are tender, about 20 minutes.  Remove bay leaf and garlic clove.  Mince clams if desired – some people prefer whole baby clams.  Add clams and half & half to vegetables and cook gently until clams are heated through.  Taste and add nutmeg, salt and pepper.