Low-Fat Clam & Vegetable Chowder |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Ingredients:
1 cup small shell pasta (or other small pasta) |
3 cups 1% low-fat milk |
1 (10 ounce) bag frozen mixed vegetables, thawed and drained |
1/2 teaspoon dried thyme |
1/2 teaspoon paprika |
1 1/2 teaspoons cornstarch |
1 (6 ounce) can clams, drained |
salt and pepper |
Directions:
1. Prepare pasta according to package directions and drain. Rinse pasta under cold water to cool.
2. Combine 2 1/2 cups milk, vegetables, thyme, paprika and pasta in a saucepan. Cook over medium heat until hot but not boiling.
3. Combine remaining 1/2 cup milk and cornstarch and mix until cornstarch dissolves.
4. Stir cornstarch into soup and return to simmer.
5. Add clams and simmer for 3 minutes.
6. Season with salt and cracked black pepper.
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