Lightened New England Clam Chowder

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a large pot, cook turkey bacon over medium heat until crisp, about 4 minutes. Remove and set aside, leaving rendered fat in the pot.

Step 2

Add onion and celery, cooking 4 minutes until softened. Add garlic and cook 30 seconds.

Step 3

Sprinkle cornstarch over the vegetables and stir constantly for 1 minute.

Step 4

Slowly whisk in broth and reserved clam juice, then add potatoes, thyme, bay leaf, salt, and pepper.

Step 5

Bring to a simmer and cook uncovered 12-15 minutes, until potatoes are fork-tender.

Step 6

Reduce heat to low. Stir in clams and evaporated milk, warming through 2-3 minutes without boiling.

Step 7

Discard bay leaf. Ladle into bowls, top with crisped turkey bacon and parsley.