Pasta Clam Vegetable Chowder
  1. Prepare pasta according to package directions; drain.
  2. Rinse pasta under cold water until cool. Drain again.
  3. Combine 2 1/2 cups milk, chicken broth, vegetables, thyme, paprika, and pasta in a 2-quart saucepan.
  4. Cook over medium heat until simmering lightly but don’t let it boil hard or the milk will separate.
  5. In a separate bowl, stir the remaining 1/2 cup milk and cornstarch together until cornstarch dissolves.
  6. Stir the cornstarch mixture into soup and heat to simmering.
  7. Add clams and simmer, stirring frequently, 3 minutes.
  8. Add salt and pepper to taste.
  9. Serve hot.
Recipe Notes

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.