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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
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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:
2 cups sliced fresh mushrooms |
4 celery ribs with leaves, chopped |
1 medium onion, chopped |
2 tablespoons reduced-fat margarine |
2 cans (10-3/4 ounces each) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted |
1 bottle (8 ounces) clam juice |
1/2 cup white wine or chicken broth |
6 medium unpeeled red potatoes, cubed |
1/2 teaspoon salt |
1/4 teaspoon white pepper |
3 cans (6-1/2 ounces each) minced clams, undrained |
Directions:
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.
2. Reduce heat; cover and simmer for 25 minutes. Add clams; cover and simmer for 5-15 minutes or until potatoes are tender. Yield: 10 servings.
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