Taste of Home
Bacon Clam Chowder
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 3 cups.
Chopping the clams into tiny pieces adds big flavor to this full-bodied chowder from Betty Lineaweaver. “Everyone says it's the best they've ever tasted,” she writes from her Paradise, California home. “I like to serve it with garlic bread or a side salad.”
Ingredients
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1 cup reduced-sodium chicken broth
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1 medium potato, peeled and cubed
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1/2 cup chopped celery
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1/4 cup chopped onion
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1/2 teaspoon chicken bouillon granules
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1/4 teaspoon dried thyme
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1 can (6-1/2 ounces) minced clams
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1 tablespoon cornstarch
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1/2 cup half-and-half cream
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1-1/2 teaspoons butter
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Dash cayenne pepper
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2 bacon strips, cooked and crumbled
Directions
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1.
In a small saucepan, combine the first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until potato is tender.
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2.
Meanwhile, drain clams, reserving juice. Place clams in a small food processor; process until finely chopped.
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3.
In a small bowl, mix cornstarch and cream until smooth; stir into pan. Add reserved clam juice. Bring to a boil; cook and stir 2 minutes or until soup is thickened. Stir in butter, cayenne and clams; heat through. Top servings with bacon.
Nutrition Facts
1 cup: 220 calories, 5g fat (2g saturated fat), 50mg cholesterol, 416mg sodium, 21g carbohydrate (5g sugars, 1g fiber), 20g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable.
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