New England Clam Chowder
3
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
This lightened-up version of the classic is every bit as delicious. Thick and hearty thanks to potatoes and vegetables, and super flavorful from clams and herbs, this chowder is a perfect meal on a chilly day. It's so good that you might want to make a double batch and stash some in the freezer in single-serving containers for a quick and easy meal on a busy day. It's also a versatile recipe, so if you want to give your chowder a summery feel, you can add a cup of fresh sweet corn along with the potatoes, and garnish the soup with sliced fresh basil instead of parsley.
Ingredients
Safflower oil
1 tsp(s), or canola oil
Uncooked turkey bacon
3 slice(s), diced
Onion
1 small, finely diced
Celery
1 stalk(s), medium
All-purpose flour
3 tbsp(s)
2% reduced fat milk
1 cup(s)
Chicken broth
3½ cup(s)
Uncooked potato
2 medium, peeled and diced
Canned clams
13 oz, chopped and juice
Fresh thyme
1 tsp(s), chopped
Table salt
⅛ tsp(s), or to taste
Cayenne pepper
⅛ tsp(s), or to taste
Fresh parsley
1 tbsp(s), chopped
Instructions
1
Heat oil in large nonstick saucepan over medium heat. Add bacon, onion, and celery; cook, stirring frequently, until bacon has rendered fat and onion is soft, about 6 minutes. Stir in flour; cook, stirring, 1 minute. Very gradually whisk in milk and broth. Bring to simmer, add potatoes, and cook, covered, until potatoes are tender, 10–15 minutes.
2
Stir in clams with their juice, and thyme. Bring to simmer. Stir in salt and cayenne. Ladle evenly into 4 bowls and garnish with parsley.
3
Serving size: 2 cups
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