Lite New England Clam chowder
- Number of Servings: 6
Ingredients
* Olive Oil, 2 TOnions, raw, .5 cup, chopped * Celery, raw, .25 cup, diced * *Potato, raw, .5 cup diced * Yellow Sweet Corn, Frozen, 0.5 cup kernels * *Flour, white, .25 cup * *Clams, canned, meat only, 2 cup * *College Inn Chicken Broth - 99% Fat Free ans lower sodium, 2 cup * Milk, nonfat, 3 cup * Pepper, black, to taste * Salt,to taste
In a heavy bottom soup pot, warm up oil and add onion, celery, potato, and carrot with a pinch of salt and pepper. Cook on medium heat until onions are translucent and carrot and potato are starting to soften.
Sprinkle with flour and cook until flour browns the pan.
Add corn and chicken broth. (This will pull the flour off the bottom of the pot)
Cook until it starts to thicken, but does not boil.
Add milk and stir. This will begin to thicken as well. Cook about 5 min.
Add clams and their juice.
Heat for about 10 minutes or until potato and carrot is cooked and clams are warm.
Serve with a grind of fresh pepper and sprinkle of parsley if you have it.
Number of Servings: 6
Recipe submitted by SparkPeople user EATINGINSJ.
Sprinkle with flour and cook until flour browns the pan.
Add corn and chicken broth. (This will pull the flour off the bottom of the pot)
Cook until it starts to thicken, but does not boil.
Add milk and stir. This will begin to thicken as well. Cook about 5 min.
Add clams and their juice.
Heat for about 10 minutes or until potato and carrot is cooked and clams are warm.
Serve with a grind of fresh pepper and sprinkle of parsley if you have it.
Number of Servings: 6
Recipe submitted by SparkPeople user EATINGINSJ.
Nutritional Info Amount Per Serving
- Calories: 215.1
- Total Fat: 6.3 g
- Cholesterol: 38.1 mg
- Sodium: 633.6 mg
- Total Carbs: 19.5 g
- Dietary Fiber: 1.2 g
- Protein: 19.6 g
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