Summer Clam Chowder
Noom
Ingredients
2 cans (6 1/2 ounces each) minced clams
2 strips bacon, chopped
1 large onion, chopped
3 ribs celery, chopped
2 cans (14 1/2 ounces each) fat-free reduced-sodium chicken broth
1 teaspoon dried thyme
1 bay leaf
1 pound potatoes, cut into 1/2" chunks
.25 cup unbleached or all-purpose flour
2 cups 2% milk
1.5 cups frozen corn kernels
.25 cups fresh parsley
Directions
Drain the clams and reserve the juice.
Set aside.
In a Dutch oven, cook the bacon, stirring often, over medium heat for 3 minutes. Add the onion and celery. Cook for 5 minutes, or until the onion is soft. Add the broth, thyme, bay leaf, and reserved clam juice. Bring to a boil and stir well. Add the potatoes.
Cook for 20 to 25 minutes, or until the potatoes are tender. Meanwhile, place the flour in a small bowl. Gradually add 11/2 cups milk, whisking until smooth. Add to the pot along with the corn, parsley, and reserved clams. Cook, stirring frequently, for 10 minutes, or until thickened. Add up to 1/2 cup more milk for a thinner chowder, if desired. Remove and discard the bay leaf.
Nutrition
144 calories