Low-Fat Clam & Vegetable Chowder

  • Prep Time: 0 mins
  • Total Time: 0 mins
  • Servings: 3
  • Ingredients

  • 1cupsmall shell pasta( or other small pasta)
  • 3cups1% low-fat milk
  • 1 (10ounce) bags frozen mixed vegetables, thawed and drained
  • 1/2 teaspoondried thyme
  • 1/2 teaspoonpaprika
  • 1 1/2 teaspoonscornstarch
  • 1 (6ounce) cans clams, drained
  • salt and pepper
  • Directions

  • Prepare pasta according to package directions and drain. Rinse pasta under cold water to cool.
  • Combine 2 1/2 cups milk, vegetables, thyme, paprika and pasta in a saucepan. Cook over medium heat until hot but not boiling.
  • Combine remaining 1/2 cup milk and cornstarch and mix until cornstarch dissolves.
  • Stir cornstarch into soup and return to simmer.
  • Add clams and simmer for 3 minutes.
  • Season with salt and cracked black pepper.
  • Reviews

  • “Made this tonight and it’s good but kind of bland. I even added some Red Pepper Flakes to spice it up. It’s filling definitely but the taste was just kind of bland to me. Maybe next time I’ll have 2 garlic cloves chopped instead of the Red pepper Flakes. I gave 3 stars for it being filling but maybe I did something wrong because it had little taste to me.”

  • “Delicious chowder! I got carried away at the farmer’s market, the veggies are all so beautiful!! so instead of frozen veggies I steamed a mix of veggies and used them. zucchini, carrots, broccoli, yellow wax beans, onion and celery. Also added a shake of red pepper flakes for some heat. I cut back the pasta to 1/4 cup of whole wheat elbow macaroni. Using fresh steamed veggies gave it a lovely crunch, if I use fresh veggies next time I will add more liquid, it turned out very thick but delicous. Quite a different clam chowder that I will be making again, thanks for posting.”

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