Clam Chowder

Servings: 8

Author: Maxine Sharf

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Clam Chowder

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Lightened up New England clam chowder made with low fat milk instead of heavy cream. So delicious and super easy to make! The perfect bowl of comfort for this cold winter weather.

Ingredients

• 2 Tbsp Butter
• 1 Onion
• 2 Tbsp Flour
• 3 Cups Low Fat Milk
• 2 Russet Potatoes, peeled and diced small
• 20 oz. Canned Clams, including clam juice
• 1 Cup Chicken Broth
• 2 Bay Leaves
• 1+1/2 tsp Fresh Thyme
• Salt & Pepper, to taste
• Parsley, for serving
• Soup Crackers, for serving

Instructions

1. Saute the onions in butter over medium high heat until translucent (3-5 mins); sprinkle in the flour and cook for 2 minutes, whisking constantly.
2. Slowly whisk in the milk, 1/2 cup at a time, until all milk is incorporated and soup starts to thicken.
3. Add the potatoes, clam juice, chicken broth, bay leaves and thyme; bring to a boil and then cover and simmer for 10 mins or until potatoes are tender and cooked through.
4. Remove the bay leaves and then blend half the soup with an immersion blender or traditional blender; stir in the clams and cook for 5 more minutes on medium high.
5. Season with salt and pepper to taste and enjoy with parsley and soup crackers on top - enjoy!

Notes:

Vegetarian Modification: Sub in corn for clams and vegetable broth for chicken broth and you have delicious corn chowder!

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