New England Clam Chowder Lower Fat
While looking for a low-fat chowder recipe, I came across one and made some modifications to it. This is a wonderful chowder for those looking for flavor without the guilt.
READY IN: 45mins
SERVES: 4-6
YIELD: 4-6 12ounce servings
UNITS: US
INGREDIENTS
Nutrition- 2
- 2cups finely chopped red potatoes
- 1⁄2cup finely chopped white onion
- 1 1⁄2teaspoons instant chicken bouillon granules
- 1teaspoon Worcestershire sauce
- 2teaspoons dried parsley
- 1⁄8teaspoon black pepper
- 1⁄2teaspoon garlic powder
- 1 1⁄2cups reduced-fat milk
- 3tablespoons cornstarch
- 1 1⁄2cups evaporated 2% milk
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DIRECTIONS
- Drain the clams reserving juices.
- Add enough water to juice to make 1 cup liquid.
- In a medium saucepan, combine clam juice, potatoes, onions, bouillon granuales,Worcestershire sauce,, parsley, pepper and garlic powder.
- Bring to a boil, reduce heat.
- Cover and let simmer 5-10 minutes or until potatoes are tender.
- Using the back of a fork, or a hand masher, mash potatoes.
- In a small bowl combine the milk and cornstarch.
- Add cornstarch and milk mix and evaporated milk to the sauce pan.
- Cook on medium high heat until mixture starts to thicken, 5-10 minutes.
- Stir in clams, bring to a boil, reduce heat to low and simmer 2 minutes, stirring frequently.
- Serve.
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