Ingredients

2 cans minced clams
1 can cream style corn
1 can whole kernel corn
1 corn can filled with skin milk
2 teaspoons dill weed
2 tablespoons chopped onion

Instructions

Chop onion and set aside. Open cans of corn. Do not drain but place corn in a large saucepan. Add one corn can of skim milk and the onion and dill weed. Add clams and heat until just under boiling.
Ladle into soup bowls and serve.
Note: Twelve ounces of crab can be substituted for the clams for a Crab Corn Chowder.

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