Clam & Vegetable Chowder
recipe at a glance
ready in: under 30 minutes
1 cup small shells or other small pasta
3 cups 1% milk
1 bag (10 ounce) frozen mixed vegetables, thawed and drained
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1 1/2 teaspoon cornstarch
1 can (6 ounce) clams, drained
salt and pepper, to taste
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.
Calories 393 Fat 5 g Carbs 48 g Sodium 234 mg Fiber 5 g.
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