Lowfat Clam Chowder
Recipe type: Soup
Cuisine: American
Serves: 6 to 8 serving
  • 1 cup onion finely chopped
  • 1 cup celery finely chopped
  • 2 cups potatoes finely chopped
  • 2 cans (6.5 oz) clams drain juice into the vegetables
  • 1 can shrimp (optional) drain juice into the vegetables
  • 1 cup chicken broth ( I use ½ tsp Augason brand chicken broth powder and 1 cup water)
  • 2 cup 1 % milk
  • 1 pt. fat free half & half
  • ¾ cup flour
  • 1½ tsp. salt
  • few grams pepper
  • 2 Tbsp red wine vinegar
  • touch thyme
  1. Drain juice from clams and shrimp and then pour over chopped veggies in the pot. Add enough water to barely cover the vegetables. Simmer until tender crisp.
  2. In the meantime, put chicken broth and flour in a cold sauce pan, stir until smooth. Turn heat on low and slowly add half and half, stirring to make sure there aren’t any lumps, then add milk, stir constantly and remove from heat when thickened. Add clams, shrimp, vinegar, and thyme Don't boil as it makes the clams tough.
  3. Add milk mixture to veggies and liquid. If you want a more buttery taste, add a little more chicken broth powder. You can also add additional water if the soup is too thick for your taste.
Nutrition Information
Serving size: 1½ cups Calories: 208 Fat: 2.3 g Saturated fat: 1.4 g Unsaturated fat: .3 g Trans fat: .8 g Carbohydrates: 34.1 g Sugar: 10.2 g Sodium: 1,068.5 mg Fiber: 2.5 g Protein: 13.1 g Cholesterol: 49 mg
Recipe by Homemaking Divas at https://homemakingdivas.com/clam-chowder/