Makeover Mom's Clam Chowder
When blustery winds blow into Ypsilanti, Michigan, nothing warms up Christine Schenher's family right down to their icy toes like steaming bowls of this buttery, comforting soup. Our Test Kitchen lightened it up so she can enjoy it whenever she wants!
SERVINGS
|
12
|
CATEGORY
|
Lower Fat
|
METHOD
|
Other stovetop
|
PREP |
30 min. |
COOK
|
45 min.
|
TOTAL
|
75 min.
|
INGREDIENTS
- 3/4 cup each chopped onion, celery and carrots
- 1/2 cup chopped green pepper
- 1/4 cup butter, cubed
- 1 carton (32 ounces) reduced-sodium chicken broth
- 1 bottle (8 ounces) clam juice
- 2 teaspoons reduced-sodium chicken bouillon granules
- 1 bay leaf
- 1/2 teaspoon dried parsley flakes
- 1/2 teaspoon salt
- 1/4 teaspoon curry powder
- 1/4 teaspoon pepper
- 1 medium potato, peeled and cubed
- 2/3 cup all-purpose flour
- 2 cups 2% milk, divided
- 4 cans (6-1/2 ounces each) minced clams, undrained
- 1 cup half-and-half cream
DIRECTIONS
In a Dutch oven over medium heat, cook the onion, celery, carrots and green pepper in butter until tender. Stir in the broth, clam juice, bouillon and seasonings. Add potato. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potato is tender.
In a small bowl, combine flour and 1 cup milk until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Stir in the clams, cream and remaining milk; heat through (do not boil). Discard bay leaf before serving. Yield: 12 servings (3 quarts).