Pasta Clam Vegetable Chowder

By Tonya_Speed

Per Serving: 270 Calories; 2g Fat; 21g Protein; 41g Carbohydrate; 3g Dietary Fiber; 38mg Cholesterol; 95mg Sodium. Exchanges: 2 Grain (Starch); 2 Lean Meat; 1 ½ Vegetable.

Ingredients

• 2 cups small shells, elbow macaroni or other small pasta shape -- uncooked
• 3 cups milk, divided
• 2 cups low sodium chicken broth
• 3 cups chopped fresh vegetables (such as zucchini, yellow squash, carrots)
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 3 tablespoons cornstarch
• 2 (6-oz.) cans clams, drained
• Salt and pepper to taste

Preparation

Step 1

Prepare pasta according to package directions; drain. Rinse pasta under cold water until cool. Drain again.

Combine 2 1/2 cups milk, chicken broth, vegetables, thyme, paprika and pasta in a 2-quart saucepan. Cook over medium heat until simmering lightly but don't let it boil hard or the milk will separate.

In a separate bowl, stir the remaining 1/2 cup milk and cornstarch together until cornstarch dissolves. Stir the cornstarch mixture into soup and heat to simmering. Add clams and simmer, stirring frequently, 3 minutes. Add salt and pepper to taste. Serve hot.