Clam Chowder

4 Bacon, medium slices, cooked render fat and then remove
1 Onions, raw,
2 tbsp. Carrots, raw,
1/4 cup Celery, raw,
4 cups Swanson Chicken Broth 99% Fat Free
2 Potato, raw, large, peeled and diced
2 tbsp. Flour, white,
3 cans Clams
2 cups Light Whipping Cream,
1/4 tsp. Salt
dash black pepper
1 tbsp. Parsley, chopped

Heat broth (low sodium) and reduce by 1/3. Add potatoes and cook 12 minutes. In a saute pan, render bacon until crisp, about 8 minutes and remove. Add onions, celery and carrots to the bacon fat and saute 2 minutes. Add bay leaves and thyme. Stir in flour and cook 2 minutes. Add 2 cups broth to pan and stir and then add to potatoes in soup pot. Stir in the clams and simmer 2 minutes. Stir in parsley and season with salt and pepper.

Number of Servings: 8

Recipe submitted by SparkPeople user WEIGHTOGO6.