Pasta Clam Vegetable Chowder
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Soups & Stews
elbow macaroni or other small pasta shape -- uncooked
low sodium chicken broth
chopped fresh vegetables
(such as zucchini, yellow squash, carrots)
salt and pepper
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.
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.
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