Quick Clam Chowder

My dad made this soup for years, minus the dill weed. That's why it's a quick recipe. Dad doesn't like to waste time!

2 slices bacon, chopped
1/2 cup round onions, chopped
1 stalk celery, chopped
1 russet potato, diced to 1" cubes
4 cans - chopped clams
1 can - chicken broth
1/2 cup milk
1/2 tsp dried dill weed
Black pepper to taste
1 tsp cornstarch
Water

1. Sauté bacon, onions, celery, and potatoes on high/med until lightly browned.
2. Add liquid only from the canned clams. Reserve the clams.
3. Add the chicken broth.
4. Turn down the heat and simmer until the potatoes and celery are cooked.
5. Add the clams, milk, dill weed and pepper.
6. Taste the soup. If it is too salty, add 1 cup of water. Add more if needed after tasting again.
7. Combine cornstarch with a tablespoon of water in a small bowl.
8. Turn up the heat to get the soup boiling. Pour the cornstarch mixture into the middle of the boiling soup and stir well.
9. Turn down the heat and simmer for 15 minutes.

This light soup goes well with a sandwich or salad. Happy Easter!