Creamy clam chowder recipe | Heart and Stroke Foundation

Ingredients

• 2 tsp (10 mL) canola oil
• 1 pkg (8 oz/227 g) mushrooms, chopped
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 stalks celery, diced
• 2 tbsp (25 mL) chopped fresh parsley or 1 tbsp (15 mL) dried parsley
• 1 tbsp (15 mL) chopped fresh tarragon or 1 tsp (5 mL) dried tarragon
• 3 tbsp (45 mL) all purpose flour
• 2 cups (500 mL) skim milk
• 1 cup (250 mL) sodium reduced vegetable or fish broth
• 1 can (142 g) baby clams, drained and rinsed
• 1 cup (250 mL) corn kernels