1 lg. onion, chopped
1 c. diced celery
1/2 c. shredded carrots, opt.
2 (10 1/2 oz.) cans minced clams
Milk
1/2 c. butter
1/2 c. flour
1 1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1 (8 oz.) can whole kernel corn
1 c. sour cream

In saucepan, cook onion, celery and carrots in small amount of water until tender, drain. Pour liquid from clams into a 4 cup measure and add enough milk to make 4 cups liquid. Melt butter in a large pot, stir in flour. Add milk and clam liquid and cook, stirring until thickened. Add vegetables and remaining ingredients, except sour cream and simmer for 20 minutes. Remove from heat and stir in sour cream. Let stand for 5 minutes before serving. This soup is better made a day ahead and reheated.