Pasta Clam Vegetable Chowder
Serves 6
2 cups small shells, elbow macaroni or other small pasta shape -- uncooked
3 cups milk, divided
2 cups low sodium chicken broth
3 cups chopped fresh vegetables (such as zucchini, yellow squash, carrots)
1 teaspoon dried thyme
1 teaspoon paprika
3 tablespoons cornstarch
2 (6 ounce) cans clams, drained
Salt and pepper to taste
Prepare pasta according to package directions; drain. Rinse pasta
under cold water until cool. Drain again.
Combine 2 1/2 cups milk, chicken broth, vegetables, thyme, paprika and
pasta in a 2-quart saucepan. Cook over medium heat until simmering
lightly but don't let it boil hard or the milk will separate.
In a separate bowl, stir the remaining 1/2 cup milk and cornstarch
together until cornstarch dissolves. Stir the cornstarch mixture into
soup and heat to simmering. Add clams and simmer, stirring frequently,
3 minutes. Add salt and pepper to taste. Serve hot.
Per Serving: 270 Calories; 2g Fat; 21g Protein; 41g Carbohydrate; 3g
Dietary Fiber; 38mg Cholesterol; 95mg Sodium. Exchanges: 2 Grain
(Starch); 2 Lean Meat; 1 ½ Vegetable; 0 Fat; 0 Other Carbohydrates..
