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Clam Chowder, Lightened Up Recipe

This lighter Clam Chowder, full of canned clams, potatoes, and corn, is still creamy but with less fat than most other versions.

Ingredients

2 tbsp unsalted butter

2 tbsp flour

1 large white onion (chopped fine)

2 medium russet potatoes (peeled and cubed small)

3 cups 2% milk

1 cup vegetable broth

2 10 oz cans clams (drained, juice reserved)

2 bay leaves

1 tsp thyme

2 tbsp fresh chopped parsley

kosher salt and fresh pepper

1 cup fresh corn

oyster crackers (optional for serving)

Method

1

In a large pot, melt butter. Add onions, and heat on low heat until onions are translucent, 5 to 8 minutes.

2

Add flour and stir 1 to 2 minutes.

3

Add the milk, vegetable broth, reserved clam juice, potatoes, bay leaf, thyme and salt & pepper to taste.

4

Bring to a boil, then cover and cook on low until potatoes are soft, about 10 minutes.

5

Remove half of the soup and discard bay leaves, put soup in blender and blend until smooth. Return to pot.

6

Add clams, corn and adjust salt if needed and cook another 5 minutes.

7

Serve and garnish with fresh parsley.

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