Clam and Corn Chowder

Name: Clam and Corn Chowder
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 2 (6 1/2-ounce) cans chopped clams; 1 1/2 cups frozen corn kernels; 1/4 teaspoon hot pepper sauce; 1/4 teaspoon dried thyme; 1 (14 1/2-ounce) can fat-free lower-sodium chicken broth; 1 (14 1/2-ounce) canned potatoes, sliced, rinsed and drained; 1/2 cup frozen chopped onion, thawed; 1/2 cup fat-free half-and-half; 3 tablespoons chopped parsley

2 steps

Prep:10minCook:10min

Serving size is 1 1/2 cups. 3 WW points. Onion is optional if you or someone you know is allergic(like my mother is). Tip: Pureeing the potatoes and onion with the broth makes a thick, creamy base for this chowder, but you can skip this step to save time or if you'd like a thinner, chunkier soup.

Updated at: Thu, 17 Aug 2023 09:04:51 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories186 kcal (9%)

Total Fat1.6 g (2%)

Carbs23.9 g (9%)

Sugars2.9 g (3%)

Protein19.9 g (40%)

Sodium210 mg (11%)

Fiber2.8 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 x 6.5 ouncecans chopped clams

1 ½ cupsfrozen corn kernels

¼ teaspoonhot pepper sauce

¼ teaspoondried thyme

1 x 14.5 ouncecan fat-free lower-sodium chicken broth

1 x 14.5 ouncecanned potatoes

sliced, rinsed and drained

½ cupfrozen chopped onion

thawed

½ cupfat-free half-and-half

3 tablespoonsparsley

chopped

Instructions

Step 1

Heat the clams and their juice, corn, pepper sauce, and thyme in a large pot over high heat.

Step 2

Meanwhile, puree the broth, potatoes, and onion in a blender. Add to the pot with the clams and corn; bring to a boil. Reduce the heat and simmer, stirring occasionally, about 3 minutes. Stir in the half-and-half and heat through. Remove from the heat and stir in the parsley.

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