Makeover Mom's Clam Chowder

By cserumga

1 cup equals 155 calories, 7 g fat (4 g saturated fat), 34 mg cholesterol, 726 mg sodium, 15 g carbohydrate, 1 g fiber, 8 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 fat.

Ingredients

• 3/4 cup each chopped onion, celery and carrots
• 1/2 cup chopped green pepper
• 1/4 cup butter, cubed
• 1 carton (32 ounces) reduced-sodium chicken broth
• 1 bottle (8 ounces) clam juice
• 2 teaspoons reduced-sodium chicken bouillon granules
• 1 bay leaf
• 1/2 teaspoon dried parsley flakes
• 1/2 teaspoon salt
• 1/4 teaspoon curry powder
• 1/4 teaspoon pepper
• 1 medium potato, peeled and cubed
• 2/3 cup all-purpose flour
• 2 cups 2% milk, divided
• 4 cans (6-1/2 ounces each) minced clams, undrained
• 1 cup half-and-half cream

Details

Servings 12
Preparation time 30mins
Cooking time 75mins
Adapted from tasteofhome.com

Preparation

Step 1

•In a Dutch oven over medium heat, cook the onion, celery, carrots and green pepper in butter until tender. Stir in the broth, clam juice, bouillon and seasonings. Add potato. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potato is tender.

• In a small bowl, combine flour and 1 cup milk until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

• Stir in the clams, cream and remaining milk; heat through (do not boil). Discard bay leaf before serving.