Low-Fat Clam & Vegetable Chowder

Recipe by Dancer
READY IN:
SERVES: 3
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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