Serves: 7
Total Calories: 106
Combine soups and half-and-half in a large stockpot. Place over medium-low heat until heated through, stirring often. Set aside over low heat. Boil potatoes in water for about 10 minutes; drain and add to soup mixture. Cook over medium heat until potatoes are tender. Add salt and pepper to taste. Garnish with tomatoes and chives, if desired.
Tip: Dress up a tube of refrigerated bread stick dough. Before baking, brush the dough with a little beaten egg, then sprinkle with sesame seed, grated Parmesan or dried rosemary. A great accompaniment to soup!
This Cape Cod Clam Chowder recipe is from the Almost Homemade Cookbook Cookbook. Download this Cookbook today.
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