Fast And Fit Clam Chowder Recipe

Step 1

Place butter in 2 1/2- to 3-quart microwave-safe bowl. Microwave on HIGH 1 minute. Add leeks and bell peppers; microwave on HIGH 3 minutes. Drain juice from clams into microwaved vegetables, reserving clams. Stir in potatoes, broth and thyme. Cover with plastic wrap, venting one corner. Microwave on HIGH 20 minutes. With slotted spoon remove 4 cups cooked potatoes; set aside. Pour contents of bowl into container of electric blender; add milk, and holding lid down tightly, blend until smooth. Return mixture to bowl. Stir in reserved clams and potatoes, the corn and cayenne; season with salt and pepper. Microwave on HIGH 3 minutes until heated through. If desired, pass bowls of shredded Cheddar cheese, chopped parsley and/or crumbled cooked bacon to stir into soup.

NOTE: Microwave cooking times are based on a 700-watt microwave. Adjust cooking times to your own oven.

Menu: Sesame Breadsticks; Butter Lettuce, Mushroom and Sprout Salad; Frozen Yogurt

Nutritional Information Per Serving (without optional toppings): 370 calories; 7 g fat; 75 mg cholesterol; 420 mg sodium; 65 g carbohydrate; 5 g fiber; 19 g protein.

Source: The Potato Board

Things You'll Need

  • 1tb Butter or margarine
  • 1c Chopped leeks or onions
  • 1c Diced bell peppers
  • -- (red and/or green)
  • 2cn Chopped clams in clam juice
  • -- (6 1/2 ounces each)
  • 2lb (6 medium) potatoes
  • -- cut into 1/2-inch cubes
  • 14 1/2oz Reduced-sodium chicken broth
  • 2ts Dried thyme
  • 1c Lowfat milk
  • 10oz Frozen whole kernel corn
  • -- thawed and drained
  • 1/8ts Cayenne pepper
  • Salt and pepper, to taste

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