New England Clam Chowder - cooking recipe

Ingredients

3 potatoes
1 large onion
2 c. water
1 bay leaf
1/2 tsp. celery powder
1/4 tsp. pepper
1 qt. skim milk
2 Tbsp. cornstarch
2 packets Butter Buds
2 (6 1/2 oz.) cans minced clams (undrained)
chopped chives

Preparation

Dice potatoes and onion.
Put in saucepan with water, bay leaf, celery powder and pepper.
Cook until potatoes are tender.
Reduce heat to simmer.
Combine milk, cornstarch and Butter Buds.
Add slowly to potato mixture, stirring constantly.
Add clams and juice.
Stir over medium heat until it begins to boil and thickens slightly.
Reduce heat and simmer 5 minutes.
Remove bay leaf and garnish with chopped chives before serving.