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Makeover Mom's Clam Chowder

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

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

Printed from tasteofhome.com Nov 19, 2008

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Makeover Mom's Clam Chowder cont.

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).