Low Fat New England Clam Chowder

2 large potatoes, cubed
2 large onions, chopped small
1 red bell pepper, chopped small
3 stalks celery, chopped small
Garlic, 3 cloves chopped small
1 tsp fresh thyme
2 tsp. Kosher Salt
1 tsp white pepper
2 T. salted butter
4 T. Olive Oil
Kitchen Basics Seafood Stock, 2.5 cup
3/4 cup Fat Free Half and Half
1 cup carrots, chopped
2 small cans baby clams

Melt butter with olive oil in large soup pot. Add onions, celery, peppers, and carrotts and saute until wilted. Add garlic and saute a couple of minutes. Add salt, pepper, and thyme. Add potatoes, clams and stock. Simmer for at least 1 hour, stirring occassionaly. I find the longer it simmers the better it is. I actually cook mine 2 - 3 hours. At the end, using a potato masher just smash some of the potatoes in the pot. This thickens the chowder without adding flour or cornstarch. When ready to serve, add the fat free half and half and heat for about 10 minutes. Serve immediately. Yields 10 - 1.5 cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user MEMEDEE.