Low fat healthy clam chowder
Low fat healthy clam chowder

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, low fat healthy clam chowder. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Low fat healthy clam chowder is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. Low fat healthy clam chowder is something that I have loved my entire life. They are fine and they look fantastic.

Choose from the world's largest selection of audiobooks. In a large nonstick saucepan, cook bacon and onion over medium heat until onion is tender. Add the potatoes, clams, broth, celery and seasonings. Chopped clams, aromatic vegetables and creamy potatoes blended with low-fat milk and just a half cup of cream gives this chunky New England-style clam chowder plenty of rich body.

To begin with this particular recipe, we must first prepare a few components. You can cook low fat healthy clam chowder using 15 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Low fat healthy clam chowder:
  1. Prepare 1 can chopped clams (approximately 6.5 ounces)
  2. Make ready 1 parsnip
  3. Take 1 medium potato or 2 small potatoes
  4. Prepare 1 small carrot
  5. Make ready 1/2 stalk celery
  6. Make ready 1/2 bell pepper
  7. Get 1/4 teaspoon salt
  8. Take 1/2 teaspoon paprika
  9. Get 1/4 teaspoon white pepper
  10. Prepare 1/2 a bay leaf
  11. Take 1/8 teaspoon dried thyme
  12. Take 1/8 teaspoon garlic powder
  13. Make ready .25 cups unsweetened soy milk or nonfat milk
  14. Get Fresh curly parsley to garnish
  15. Make ready Sourdough bread

In a large pot, melt butter. Add the milk, vegetable broth, reserved clam juice, potatoes, bay leaf, thyme and salt & pepper to taste. Directions 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.

Instructions to make Low fat healthy clam chowder:
  1. Wash, peel and chop the parsnip. Place in a pot with water and boil until soft.
  2. Purée the parsnips with an immersion blender and pour back into the pan.
  3. Wash, peel and chop the carrots. Wash and chop the potatoes. Add to the pan along with salt, herbs and spices. Open and drain liquid from clams into a bowl. Add to pot.
  4. Turn stove on medium low and simmer for about 5 minutes until the carrots and potatoes are a little soft. Stir frequently.
  5. When the carrots and potatoes are about half cooked, add chopped celery and peppers. Cook until all veggies are soft. Remove pan from heat and add soy milk and clams.
  6. Remove bay leaf. Garnish with chopped fresh parsley, serve with crusty sourdough bread and enjoy.

Directions 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. Here is a recipe for New England Seafood Chowder you are going to want to save! I have a gluten-free option too.

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