Fast and fit clam chowder

Yield: 4 servings

Measure Ingredient
1 tablespoon Butter or margarine
1 cup Chopped leeks or onions
1 cup Diced bell peppers (red and/or green)
2 cans Chopped clams in clam juice (6 1/2 ounces each)
2 pounds (6 medium) potatoes cut into 1/2-inch cubes
14½ ounce Reduced-sodium chicken broth
2 teaspoons Dried thyme
1 cup Lowfat milk
10 ounces Frozen whole kernel corn thawed and drained
⅛ teaspoon Cayenne pepper
\N \N Salt and pepper, to taste

Place butter in 2½- to 3-quart microwave-safe bowl. Microwave on HIGH 1 minute. Add leeks and bell peppers; microwave on HIGH 3 minutes. Drain juice from clams into microwaved vegetables, reserving clams. Stir in potatoes, broth and thyme. Cover with plastic wrap, venting one corner. Microwave on HIGH 20 minutes. With slotted spoon remove 4 cups cooked potatoes; set aside. Pour contents of bowl into container of electric blender; add milk, and holding lid down tightly, blend until smooth. Return mixture to bowl. Stir in reserved clams and potatoes, the corn and cayenne; season with salt and pepper. Microwave on HIGH 3 minutes until heated through. If desired, pass bowls of shredded Cheddar cheese, chopped parsley and/or crumbled cooked bacon to stir into soup.

NOTE: Microwave cooking times are based on a 700-watt microwave.

Adjust cooking times to your own oven.

Menu: Sesame Breadsticks; Butter Lettuce, Mushroom and Sprout Salad; Frozen Yogurt

Nutritional Information Per Serving (without optional toppings): 370 calories; 7 g fat; 75 mg cholesterol; 420 mg sodium; 65 g carbohydrate; 5 g fiber; 19 g protein.

Source: The Potato Board <recipes@...>

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