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Low Fat New England Clam Chowder




Source of Recipe


Marla


List of Ingredients




1 small onion, chopped
2 can chopped clams, undrained (6 1/2 oz)
1 bottle clam juice (8 oz)
1 can ready-to-use reduced-sodium chicken broth (16 oz)
1 lrg potato, peeled and diced
1/4 t black pepper
1/4 c cornstarch
1 can low-fat evaporated milk, divided (12 oz)
1/4 c chopped fresh parsley
1 t dried thyme



Recipe



In a soup pot, combine the onion, clams in their juice, clam
juice, chicken broth, potato, and pepper; cover and bring to a
boil over high heat. Cook, covered, for 12 to 15 minutes, until
potatoes are tender. In a small bowl, dissolve the cornstarch in
1/2 cup evaporated milk; add to the soup. Add the remaining
evaporated milk, the parsley, and thyme; cook for 5 minutes, or
until thickened, stirring frequently. Makes 6 servings.

Nutritional information: 158 calories, 1 g fat, 16 g protein,
21 g carbohydrates, 25 mg cholesterol, 422 mg sodium, 1 g fiber.