Lightened Up New England Clam Chowder

By carvalhohm

Ingredients

• 1 tablespoon olive oil
• 1/4 pound bacon, chopped
• 1 yellow onion, diced
• 2 parsnips, peeled and chopped
• 2 carrots, peeled and chopped
• 2 potatoes, peeled and diced
• 6 crimini mushrooms, sliced
• 1/2 green bell pepper, diced
• 1 tablespoon flour
• 1 cup low sodium vegetable stock
• 2 cans (6.5 ounces) clams, chopped
• 1 cup fat free half and half
• 1/4 cup skim milk
• salt, pepper, garlic salt, and garlic powder to taste

Details

Servings 4
Adapted from stephsbitebybite.com

Preparation

Step 1

Place a dutch oven or large pot over medium heat and add the oil to pot. Allow oil to heat up for a minute then add in the bacon. Let the bacon cook until is nice and crispy then add all the veggies (onion-bell pepper) to the pot. Let the veggies cook for 5-10 minutes or until tender.

Sprinkle flour over tender veggies and let cook for a minute then add the veggie stock and juice from canned clams to the pot. Let this simmer for 15 minutes.

Pour in the half and half, skim milk, and chopped clams to the pot. Season to taste. Let simmer for another 5 minutes or until chowder is nice and hot.