Thursday 11/11/2010

Corn and Clam Chowder

Prep time: 20 minutes Cook time: 25 minutes 4 bacon slices, chopped 1 yellow onion , chopped 2 stalks celery, chopped 2 carrots , peeled and chopped 2 teaspoons dried thyme 1 pound new potatoes, peeled and cut into 1/2-inch pieces 1 8-ounce bottle clam juice 1 cup whole milk (can sub half and half) 1 15-ounce can creamed corn 2 6.5-ounce cans chopped clams 1/4 cup Italian parsley, chopped   coarse salt and freshly ground pepper, to taste

1] Sauté bacon in heavy medium pot or Dutch oven over medium heat for about 3 minutes. Add onion, celery and carrot(s) and sauté until vegetables begin to soften, about 8 minutes.

[2] Add thyme; stir 30 seconds. Add potatoes, clam juice and milk. Cover and reduce heat to medium-low. Simmer until the potatoes are tender, about 20 minutes.

[3] Add corn and clams with juices; simmer about 2 minutes. Season soup generously with salt and pepper. Serve in soup bowls garnished with chopped parsley.

NOTE: Add more milk if needed for desired consistency. 


per serving: 522 calories; 47 grams protein; 14 grams total fat; 6 grams fiber; 4 grams saturated fat; 53 grams carbohydrates; 116 mgs cholesterol; 708 mgs sodium; 11 weight watcher points