Clam Chowder Soup

By elco

Ingredients

• 4 cups clam juice
• 1 3/4 cups chicken broth
• 1 cup nonfat dry milk
• 2/3 cup all-purpose flour
• 2 ribs celery, finely chopped
• 1 tablespoon onion flakes
• One 10-ounce can clams, drained
• Pinch of parsley flakes
• 2 medium baked potatoes, peeled
• and diced
• Salt and pepper
• 1/2 cup heavy cream

Preparation

Step 1

1.In a blender, combine the clam juice, broth, dry milk, and flour.
2. Pour into a 2 1/2-quart saucepan and simmer, stirring constantly, over
medium-high heat until the mixture is thick and smooth.
Reduce the heat to low; stir in the celery, onion flakes, clams, parsley
flakes, and potatoes.
4. Simmer for 15 to 20 minutes, until the potatoes are tender, then season
with salt and pepper to taste. Add the cream and stir into the soup.
Serves 6

Leftover baked or steamed potatoes work well in this recipe.