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Clam Chowder, Lightened Up
4.46
from
31
votes
This lighter Clam Chowder, full of canned clams, potatoes, and corn, is still creamy but with less fat than most other versions.
Prep Time:
5
minutes
mins
Cook Time:
25
minutes
mins
Total Time:
30
minutes
mins
Yield:
8
servings
Course:
Dinner, Soup
Cuisine:
American
Ingredients
2
tbsp
unsalted butter
2
tbsp
flour
1
large white onion
(chopped fine)
2
medium russet potatoes
(peeled and cubed small)
3
cups
2% milk
1
cup
vegetable broth
2
10 oz cans
clams
(drained, juice reserved)
2
bay leaves
1
tsp
thyme
2
tbsp
fresh chopped parsley
kosher salt and fresh pepper
1
cup
fresh corn
oyster crackers
(optional for serving)
Instructions
In a large pot, melt butter. Add onions, and heat on low heat until onions are translucent, 5 to 8 minutes.
Add flour and stir 1 to 2 minutes.
Add the milk, vegetable broth, reserved clam juice, potatoes, bay leaf, thyme and salt & pepper to taste.
Bring to a boil, then cover and cook on low until potatoes are soft, about 10 minutes.
Remove half of the soup and discard bay leaves, put soup in blender and blend until smooth. Return to pot.
Add clams, corn and adjust salt if needed and cook another 5 minutes.
Serve and garnish with fresh parsley.
Nutrition
Serving:
1
1/4 cups
,
Calories:
209
kcal
,
Carbohydrates:
23.5
g
,
Protein:
16
g
,
Fat:
6
g
,
Sodium:
209.5
mg
,
Fiber:
2
g
,
Sugar:
6
g
- WW Points:
5