Clam Chowder with Baked Garlic Chips
You'd never guess this thick and rich tasting chowder was low in fat, and the best part is, it's so delicious!
- 4 cloves garlic, divided
- 2 Tbsp olive oil
- 1 onion, finely chopped
- 3 Tbsp cornstarch
- 1 cup water
- 2 cans (5 oz each) baby clams, reserve juice
- 1 lb baby potatoes, diced
- 1 1/2 cups milk or milk alternative
- 1/2 cup cauliflower purée, optional
- 1/4 cup GF cooked bacon, chopped (about 4 slices)
- 5 sprigs fresh thyme, divided
- Salt and pepper to taste
- Paprika, for garnish
Adapted from glutenfreeclub.com
1. Thinly slice 2 garlic cloves and place on a greased baking sheet. Spray tops of garlic with cooking spray and bake at 300°F for 15 minutes or until crisp. Set aside for garnish.
2. In a large pot or dutch oven, heat olive oil and sauté onion until soft. Add the cornstarch and stir for another 1 minute until well combined. Add water and whisk well. Then add clams and juice, milk, purée, bacon, 3 sprigs of thyme (pick off leaves and add them to soup, discarding stem), and bring to a boil.
3. Turn heat down and simmer for 20 minutes until soup is thickened and potatoes are soft (stirring often). Season to taste with salt and pepper.
4. To serve, top with fresh thyme, a sprinkling of paprika and some baked garlic chips.
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