Corny Clam Chowder

By Tonya_Speed

NUTRITION per serving: 522 Calories; 22g Fat; 26g Protein; 59g Carbohydrate; 6g Dietary Fiber; 101mg Cholesterol; 629mg Sodium. Exchanges: 2 Grain (Starch); 2 Lean Meat; 1 1/2 Vegetable; 1/2 Non-Fat Milk; 4 Fat; 1 Other Carbohydrates. Points:12

Ingredients

• 5 medium russet potatoes, peeled and thickly sliced
• 2 cups frozen whole kernel corn
• 3 medium zucchini, sliced
• 1 cup chopped green bell pepper, seeded and deribbed
• 3/4 cup chopped onion
• 1 jalapeno pepper, seeded and finely chopped
• 3 cups bottled clam juice
• 1 1/2 teaspoons thyme
• 3 tablespoons butter
• Salt and white pepper to taste
• 3 cups half and half
• 2 (6.5-oz.) cans cooked clams, chopped
• 2 tomatoes, chopped

Details

Servings 6
Adapted from savingdinner.com

Preparation

Step 1

Place vegetables in a slow cooker in the order listed. Add clam juice, butter, thyme and salt and pepper to taste. Cover and cook on low heat setting for 6 hours. About an hour before you are ready to serve, spoon about 1 cup of the cooked vegetables into a blender and process until smooth. Add pureed vegetables back to slow cooker. Raise temperature to high heat setting. Add half and half; cover and cook for another 50 minutes. After 50 minutes, add clams and tomatoes. Cover and cook for another 10 minutes, or until all is heated through.

SERVING SUGGESTION: Whole grain rolls and a big green salad.