Clam Chowder

By Valarie

Ingredients

• 3 stalks celery, chopped (1-1/2 cups)
• 3 medium onions, chopped (1-1/2 cups)
• 1 1/2 cups chopped red-skin potatoes
• 2 medium carrots, chopped (1 cup)
• 1 1/4 cups water
• 1 8 - ounce bottle clam juice
• 1 cup reduced-sodium chicken broth or low-sodium vegetable broth
• 1 1/2 teaspoons dried thyme, crushed
• 1/2 teaspoon coarsely ground black pepper
• 1 12 - ounce can fat-free evaporated milk
• 3 tablespoons cornstarch
• 2 6 1/2 - ounce can chopped clams, drained
• 2 tablespoons dry sherry (optional)
• 1 teaspoon red wine vinegar
• 2 slices turkey bacon, cooked according to package directions and chopped
• Chopped green onion (optional)
• 3 stalks celery, chopped (1-1/2 cups)
• 3 medium onions, chopped (1-1/2 cups)
• 1 1/2 cups chopped red-skin potatoes
• 2 medium carrots, chopped (1 cup)
• 1 1/4 cups water
• 1 8 - ounce bottle clam juice
• 1 cup reduced-sodium chicken broth or low-sodium vegetable broth
• 1 1/2 teaspoons dried thyme, crushed
• 1/2 teaspoon coarsely ground black pepper
• 1 12 - ounce can fat-free evaporated milk
• 3 tablespoons cornstarch
• 2 6 1/2 - ounce can chopped clams, drained
• 2 tablespoons dry sherry (optional)
• 1 teaspoon red wine vinegar
• 2 slices turkey bacon, cooked according to package directions and chopped
• Chopped green onion (optional)

Details

Servings 6
Preparation time 35mins
Cooking time 35mins
Adapted from diabeticlivingonline.com

Preparation

Step 1

In a 3-1/2- or 4-quart slow cooker combine celery, onions, potatoes, carrots, the water, clam juice, broth, thyme, and pepper.

Cover and cook on low-heat setting for 7 hours or on high-heat setting for 3-1/2 hours.

If using low-heat setting, turn to high-heat setting. In a medium bowl combine evaporated milk and cornstarch. Stir milk mixture, clams, and sherry (if desired) into cooker. Cover and cook for 30 to 60 minutes more or until bubbly around edge. Stir in vinegar just before serving. Sprinkle each serving with bacon and, if desired, green onion.

Servings Per Recipe: 6 PER SERVING: 222 cal., 2 g total fat (1 g sat. fat), 48 mg chol., 599 mg sodium, 27 g carb. (3 g fiber, 10 g sugars), 25 g pro.

Starch (d.e): 1.5; Vegetables (d.e): 0.5; Lean Meat (d.e): 3