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Fast and Fit Clam Chowder (microwave)




Source of Recipe


the web


List of Ingredients




1 tablespoon butter or margarine
1 cup chopped leeks or onions
1 cup diced red and/or green bell peppers
2 cans (6 1/2 ounces each) chopped clams in clam juice
2 pounds (6 medium) potatoes, cut into 1/2-inch cubes
1 can (14 1/2 ounces) reduced-sodium chicken broth
2 teaspoons dried thyme
1 cup low fat milk
1 package (10 ounces) frozen whole kernel corn, thawed and drained
1/8 teaspoon cayenne pepper
Salt and pepper, to taste

Recipe



Place butter in 2 1/2- to 3-quart microwave-safe bowl. Microwave on HIGH
1 minute.

Add leeks and bell peppers; microwave on HIGH 3 minutes.

Drain juice from clams into microwaved vegetables, reserving clams. Stir
in potatoes, broth and thyme. Cover with plastic wrap, venting one
corner. Microwave on HIGH 20 minutes.

With slotted spoon remove 4 cups cooked potatoes; set aside. Pour
contents of bowl into container of electric blender; add milk, and
holding lid down tightly, blend until smooth. Return mixture to bowl.

Stir in reserved clams and potatoes, the corn and cayenne; season with
salt and pepper. Microwave on HIGH 3 minutes until heated through.

If desired, pass bowls of shredded Cheddar cheese, chopped parsley
and/or crumbled cooked bacon to stir into soup.

Makes 4 servings
Source: Northern Plains Potato Growers Association