My Mother-in-Law's New England Clam Chowder

8 Red Potatos, cut into chunks, skin on
3 Onions, raw Chopped
2 cloves Garlic, Chopped
1/2 Celery Stalk, raw, Chopped
1 Quart Heavy Whipping Cream
1 can Yellow Sweet Corn,drained
1-2 cans Clams
2 Tbsp Corn Starch

In a deep Dutch oven, place Potatoes, Onions and Garlic in enough water to barely cover. Cook until Potatoes are nearly done. Drain off water, dispose of. Add Celery, Corn, and Clams. Heat mixture over medium heat until very hot. Reduce the fire to low, slowly add Heavy Cream, stirring constantly and reheating to hot. Do not boil at this stage as Cream will curdle. While cream soup base is hot, stir in Corn Starch thinned with cold water. Stir constantly as it will begin to thicken almost right away. Add enough thinned Corn Starch until you reach your desired thickness of soup. We like ours medium to very thick but not stand your spoon up thick.

Ladle into bowls place a dab of Butter to melt on top (optional), Salt and Pepper to taste.

Serves 10-12

Number of Servings: 12

Recipe submitted by SparkPeople user OIL_FIELD_WIFE.