Clam Chowder, Lightened Up

About This Recipe

This lighter Clam Chowder, full of canned clams, potatoes, and corn, is still creamy but with less fat than most other versions.

Ingredients

• 2 tbsp unsalted butter
• 2 tbsp flour
• 1 large white onion (chopped fine)
• 2 medium russet potatoes (peeled and cubed small)
• 3 cups 2% milk
• 1 cup vegetable broth
• 2 10 oz cans clams (drained, juice reserved)
• 2 bay leaves
• 1 tsp thyme
• 2 tbsp fresh chopped parsley
• kosher salt and fresh pepper
• 1 cup fresh corn
• oyster crackers (optional for serving)

Instructions

1. In a large pot, melt butter. Add onions, and heat on low heat until onions are translucent, 5 to 8 minutes.
2. Add flour and stir 1 to 2 minutes.
3. Add the milk, vegetable broth, reserved clam juice, potatoes, bay leaf, thyme and salt & pepper to taste.
4. Bring to a boil, then cover and cook on low until potatoes are soft, about 10 minutes.
5. Remove half of the soup and discard bay leaves, put soup in blender and blend until smooth. Return to pot.
6. Add clams, corn and adjust salt if needed and cook another 5 minutes.
7. Serve and garnish with fresh parsley.