Bacon Clam Chowder
From the Fall 2006 issue of Cooking for Two Magazine
http://www.tasteofhome.com/recipes/bacon-clam-chowder
YIELD: 3 servings
Ingredients
· 1 cup reduced-sodium chicken broth
· 1 medium potato, peeled and cubed
· 1/2 cup chopped celery
· 1/4 cup chopped onion
· 1/2 teaspoon chicken bouillon granules
· 1/4 teaspoon dried thyme
· 1 can (6-1/2 ounces) minced clams
· 1 tablespoon cornstarch
· 1/2 cup half-and-half cream
· 1-1/2 teaspoons butter
· Dash cayenne pepper
· 2 bacon strips, cooked and crumbled
Directions
· 1. In a small saucepan, combine the first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until potato is tender.
· 2. Meanwhile, drain clams, reserving juice. Place clams in a small food processor; process until finely chopped.
· 3. In a small bowl, mix cornstarch and cream until smooth; stir into pan. Add reserved clam juice. Bring to a boil; cook and stir 2 minutes or until soup is thickened. Stir in butter, cayenne and clams; heat through. Top servings with bacon. Yield: 3 cups.
Nutritional Facts
1 cup: 220 calories, 5g fat (2g saturated fat), 50mg cholesterol, 416mg sodium, 21g carbohydrate (5g sugars, 1g fiber), 20g protein
Diabetic Exchanges: 1 starch, 2 lean meat, 1 vegetable.
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