Prep 20 mins
Cook 24 mins
I came up with this as a way to make a healthier chowder. It's quite thick, but I would not call it "creamy" since there's no cream and very little fat in it.
- white wine or olive oil
- 1 cup diced onion
- 1⁄2 cup diced celery
- 1 diced carrot
- 2 cups diced and peeled potatoes
- 1 cup water
- 1 teaspoon dried thyme (to taste)
- 1⁄2 teaspoon black pepper (to taste)
- 1 bay leaf
- 1 cup skim milk
- 1 tablespoon flour
- 1⁄2 cup instant potato flakes
- 2 (6 1/2 ounce) cans minced clams with juice (do not drain)
- 1⁄4 teaspoon liquid smoke (to taste)
- salt and pepper
- I like the veggies for this to be very finely chopped, almost pureed, so I ran the onion, celery and carrot through my food processor first. You can do this if you wish, or else skip this step and use the diced vegetables.
- In a large nonstick saucepan, heat a bit of wine or oil over medium heat. I prefer wine for this.
- Add onion, celery and carrot; stir and cook until onion is tender (about 5 minutes).
- Add potatoes, water, thyme, pepper and bay leaf. Cover and simmer for 12-15 minutes, until potato is softened.
- Whisk milk, flour and potato flakes together in a bowl.
- Add milk mixture, the clams with their juice, and the Liquid Smoke to the saucepan. Stir and simmer for 2-4 minutes, until soup begins to thicken.
- Remove bay leaf and season with salt and pepper.