Makeover Mom's Clam Chowder |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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When we lived in Michigan, this was a perfect comforting soup when blustery winds blew into town. The steaming bowls of soup warmed up icy toes just right. Ingredients:
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 king arthur unbleached all-purpose flour |
2 cups 2% milk, divided |
4 cans (6-1/2 ounces each) minced clams, undrained |
1 cup half-and-half cream |
Directions:
1. 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 until potato is tender.
2. 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.
3. Stir in the clams, cream and remaining milk; heat through (do not boil). Discard bay leaf before serving. Yield: 12 servings (3 quarts).
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