Skinny New England Clam Chowder

By á-170456

Ingredients

• 2 teaspoons unsalted stick margarine
• 1 onion chopped
• 1/2 green bell pepper seeded, chopped
• 1 small all-purpose potato peeled, diced
• 1/4 teaspoon salt
• 1/4 teaspoon freshly-ground black pepper
• 1 can chopped clams - (6 1/2 oz) drained (reserve 1/2 cup of the liquid)
• 1 cup evaporated skimmed milk

Details

Servings 2

Preparation

Step 1

In a medium nonstick saucepan, melt the margarine. Add the onion and bell pepper; cook, stirring as needed, until softened, about 5 minutes.

Add the potato, salt, black pepper and 1 cup water; bring to a boil. Reduce the heat and simmer, covered, stirring, as needed, until the potato is tender, about 15 minutes.

Add the clams, the reserved liquid and the milk; cook, stirring as needed, until the soup is just heated through, about 3 minutes.

This recipe yields 2 servings.

Per Serving: 279 Calories, 5 g Total Fat, 1 g Saturated Fat, 37 mg Cholesterol, 476 mg Sodium, 34 g Total Carbohydrate, 2 g Dietary Fiber, 24 g Protein, 439 mg Calcium.

Serving Provides: 1 Bread, 1 Fruit/Vegetable, 1 Protein/Milk, 1 Fat.

Points Per Serving: 6.