How To Make Healthy Clam Chowder
This lite version of clam chowder leaves you enjoying a creamy soup without worrying about the calories! A rich-tasting dish you’ll surely stick with!
- 2tbspunsalted butter
- 1large white onion,chopped fine
- 2medium russet potatoes,peeled and cubed small
- 3cups2% Milk
- 1cupvegetable broth
- 10ozclams,(2 cans) drained, juice reserved
- 2bay leaves
- 2tbspparsley,fresh chopped
- kosher salt and fresh pepper
- 1cupfresh corn
- oyster crackers,optional for serving
In a large pot, melt butter. Add onions, and heat on low heat for about 5 to 8 minutes until onions are translucent.
Add flour and stir for about 1 to 2 minutes.
Add the milk, vegetable broth, reserved clam juice, potatoes, bay leaf, thyme, salt, and pepper to taste.
Bring to a boil, then cover and cook on Low about 10 minutes until potatoes are soft.
Remove half of the soup and discard bay leaves. Put soup in blender and blend until smooth. Return to pot.
Add clams and corn. Adjust salt if needed and cook for another 5 minutes.
Garnish with fresh parsley. Serve.
- Calories: 177.03kcal
- Fat: 5.41g
- Saturated Fat: 3.14g
- Trans Fat: 0.20g
- Monounsaturated Fat: 1.40g
- Polyunsaturated Fat: 0.38g
- Carbohydrates: 22.64g
- Fiber: 1.71g
- Sugar: 6.93g
- Protein: 10.52g
- Cholesterol: 25.58mg
- Sodium: 588.11mg
- Calcium: 143.98mg
- Potassium: 463.89mg
- Iron: 1.43mg
- Vitamin A: 114.02µg
- Vitamin C: 7.41mg
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