Clam Chowder, Lightened Up
Indulge in this healthier take on Clam Chowder, brimming with canned clams, tender potatoes, and sweet corn. It retains its creamy texture while significantly reducing the fat content compared to traditional recipes.
Get the Calorie Master app
Download on the App Store for the best experience.
Ingredients
- 2 tbsp unsalted butter
- 3 cups 2% milk
- 1 cup vegetable broth
- 2 10 oz cans clams
- 2 bay leaves
- 1 tsp thyme
- 2 tbsp fresh chopped parsley
- kosher salt and fresh pepper
- 1 cup fresh corn
- oyster crackers
- 2 tbsp flour
- 2 medium russet potatoes
- 1 large white onion
Instructions
- 1
In a sizable pot, warm the butter over medium heat. Toss in the onions and sauté gently for about 5 to 8 minutes until they become translucent.
- 2
Incorporate the flour into the pot, stirring continuously for 1 to 2 minutes to form a roux.
- 3
Gradually pour in the milk, vegetable broth, reserved clam juice, diced potatoes, bay leaf, thyme, and season with salt and pepper to your liking.
- 4
Increase the heat until the mixture reaches a boil, then reduce to low, cover, and simmer until the potatoes are tender, approximately 10 minutes.
- 5
Carefully scoop out half of the chowder, discarding the bay leaves, and blend the soup until smooth. Return the blended mixture to the pot.
- 6
Stir in the clams and corn, adjusting the salt if necessary, and let it cook for an additional 5 minutes.
- 7
Dish out the chowder and finish with a sprinkle of fresh parsley for garnish.