Healthy Clam Chowder
This lighter Clam Chowder, full of canned clams, potatoes, and corn, is still creamy but with less fat than most other versions.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 tablespoon unsalted butter
- 1 large white onion chopped fine
- 2 medium russet potatoes peeled and cubed small
- 3 cup 2% milk
- 1 cup vegetable broth
- 2 10 oz cans clams drained, juice reserved
- 2 bay leaves
- 1 teaspoon thyme
- 2 tablespoon fresh chopped parsley
- kosher salt and fresh pepper to taste
- 1 cup fresh corn
Instructions
Preparation Steps
- In a large pot, melt butter. Add onions, and heat on low heat until onions are translucent, 5 to 8 minutes.
- Add flour and stir 1 to 2 minutes.
- Add the milk, vegetable broth, reserved clam juice, potatoes, bay leaves, thyme and salt & pepper to taste.
- Bring to a boil, then cover and cook on low until potatoes are soft, about 10 minutes.
- Remove half of the soup and discard bay leaves. Put soup in blender and blend until smooth. Return to pot.
- Add clams, corn and adjust salt if needed and cook another 5 minutes.
- Serve and garnish with fresh parsley.
Notes
Serve with oyster crackers if desired.