Healthy Clam Chowder
TOTAL TIME: Prep: 10 min. Cook: 35 min.
YIELD: 10 servings.
"I make this chowder for our annual Souper Bowl luncheon at work, and everybody loves it!" comments Chris Sheetz of Olmsted Falls, Ohio. "I've slimmed it down by using both reduced-fat margarine and mushroom soup." Tender chunks of red potatoes add color and texture to her thick chowder.
Ingredients
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2 cups sliced fresh mushrooms
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4 celery ribs with leaves, chopped
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1 medium onion, chopped
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2 tablespoons reduced-fat margarine
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2 cans (10-3/4 ounces each) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
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1 bottle (8 ounces) clam juice
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1/2 cup white wine or chicken broth
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6 medium unpeeled red potatoes, cubed
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1/2 teaspoon salt
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1/4 teaspoon white pepper
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3 cans (6-1/2 ounces each) minced clams, undrained
Directions
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1.
In a Dutch oven or soup kettle, saute the mushrooms, celery and onion in margarine until tender. In a bowl, whisk the soup, clam juice and wine or broth; stir into vegetable mixture. Add the potatoes, salt and pepper. Bring to a boil.
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2.
Reduce heat; cover and simmer for 25 minutes. Add clams; cover and simmer for 5-15 minutes or until potatoes are tender.
Nutrition Facts
1 cup: 202 calories, 4g fat (1g saturated fat), 43mg cholesterol, 497mg sodium, 24g carbohydrate (0 sugars, 2g fiber), 17g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1/2 fat.
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