Hearty New England Clam Chowder ~ Easy, Creamy & Low-Fat

I recently shared an easy, low-fat recipe for red potato soup on the blog.  I liked it so much, I wanted to make it again...but, with a little flavor twist.  This time I changed up the basic potato soup recipe to turn it into a low fat New England clam chowder.  With all this snowy, cold weather, I'm craving soup all the time.  How about you?

Hearty New England Clam Chowder ~ Easy, Creamy & Low-Fat 
serves 4-6
  • 2 cups red potatoes, medium chop ~ with skins on (or off, your call)
  • 2 cups white onion, small chop (about 1 large onion)
  • 1/2 cup carrots, small chop (about 2 medium carrots)
  • 1/2 cup celery, sliced
  • 1/4 cup fresh parsley, chopped
  • 3 Tbsp real bacon bits
  • 2 cloves fresh garlic, thinly sliced
  • 1 tsp dried basil
  • 4 cups of your favorite chicken broth (canned/or from bouillon)
  • 1 12oz can fat free evaporated milk, divided
  • 1  6.5oz can minced clams with clam juice (add a 2nd can if desired)
  • 3 Tbsp cornstarch
  • 1/2 tsp liquid smoke (or more, to taste)
  • 1 tsp Frank's RedHot Pepper Sauce (more/less, to taste)
  • salt/pepper, to taste
Combine the potatoes, onion, carrots, celery, parsley, broth, bacon bits, garlic and dried basil, in a large soup pot. Bring to a boil, then reduce heat and simmer for 15 minutes or until vegetables are tender.  Combine cornstarch and 1/4 cup evaporated milk in a separate cup, until smooth.  Stir completely into soup mixture.  Add the remaining evaporated milk, liquid smoke and hot sauce.  Bring soup back up to a boilStir constantly for 2 minutes, or until thickened.  Turn heat to low, add can(s) of minced clams with clam juice, stir  & simmer for one minute to heat clams through.  Taste, add salt/pepper/more hot sauce, as desired & serve.  Enjoy!

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