Clam Chowder, Lightened Up
This lighter Clam Chowder, full of canned clams, potatoes, and corn, is still creamy but with less fat than most other versions.
Foto: Skinnytaste
Ingredients
- 2 tbsp unsalted butter
- 2 tbsp flour
- 1 large white onion (chopped fine)
- 2 medium russet potatoes (peeled and cubed small)
- 3 cups 2% milk
- 1 cup vegetable broth
- 2 10 oz cans clams (drained, juice reserved)
- 2 bay leaves
- 1 tsp thyme
- 2 tbsp fresh chopped parsley
- kosher salt and fresh pepper
- 1 cup fresh corn
- oyster crackers (optional for serving)
Steps
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In a large pot, melt butter. Add onions, and heat on low heat until onions are translucent, 5 to 8 minutes.
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Add flour and stir 1 to 2 minutes.
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Add the milk, vegetable broth, reserved clam juice, potatoes, bay leaf, thyme and salt & pepper to taste.
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Bring to a boil, then cover and cook on low until potatoes are soft, about 10 minutes.
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Remove half of the soup and discard bay leaves, put soup in blender and blend until smooth. Return to pot.
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Add clams, corn and adjust salt if needed and cook another 5 minutes.
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Serve and garnish with fresh parsley.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (8% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| unsalted butter | 2 tbsp | - | - |
| flour | 2 tbsp | - | - |
| white onion | 1 large | - | - |
| russet potatoes | 2 medium | - | - |
| 2% milk | 3 cups | - | - |
| vegetable broth | 1 cup | - | - |
| cans clams | 2 oz | - | - |
| bay leaves | 2 | $1.56/kg | $0.31 |
| thyme | 1 tsp | - | - |
| fresh chopped parsley | 2 tbsp | - | - |
| kosher salt and fresh pepper | - | - | - |
| fresh corn | 1 cup | - | - |
| oyster crackers | - | - | - |
*Estimated market prices, may vary by region
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