Clam and Corn Chowder

In a 4-quart saucepan bring chicken broth to a boil. Meanwhile, heat oil in a skillet and cook onion, garlic and celery for 10 minutes or until slightly soft.

Stir in dill and thyme. Add cooked vegetables to broth along with potatoes.

Cover pot and simmer about 15 minutes or until potatoes are tender.

Stir in creamed corn and simmer 5 minutes, then add milk and undrained clams.

Simmer until heated through (do not boil) about 5 minutes. Adjust salt if necessary.

Sprinkle with 2 tablespoons chopped parsley if you like.

Makes about 10 cups (135 calories each, if made with low-fat milk).