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Recipe Source: cdkitchen.com
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Low-Fat New England Style Clam Chowder
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Serves/Makes: 6
Ready in: < 30 minutes
- 1 medium onion, chopped
- 1 cup water
- 2 medium potatoes, peeled and cut into 1/2-inch cubes
- 2 cans (6 ounce size) chopped or minced clams (use clam juice)
- 3 teaspoons chicken bouillon granules
- 4 cups low-fat (1% fat) milk
- 3 tablespoons flour
- 3 tablespoons cornstarch
- 1/2 cup water
- freshly ground black pepper, to taste
- 1/4 cup very lean, cooked bacon bits
Combine flour, cornstarch and water in a blender until smooth. In a large, heavy soup pot sprayed with nonstick spray, stir-fry onion over medium heat until soft. Add water, potatoes, clams and chicken bouillon granules. Simmer until potatoes are tender, about 10 minutes. Add milk, flour-cornstarch mixture and pepper. Cook over medium heat, stirring constantly, until thickened. Ladle into large individual soup bowls and garnish with bacon bits.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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