Hello everybody, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, low fat healthy clam chowder. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Low-Fat Clam Chowder You'd never guess that a rich and creamy clam chowder could be low-fat, but this one is! With lots of potatoes, turkey bacon and seasonings, this slimmed-down version, shared by Linda Tindel of Avondale, Arizona, is loaded with flavor. Chopped clams, aromatic vegetables and creamy potatoes blended with low-fat milk and just a half cup of cream gives this chunky New England-style clam chowder plenty of rich body. Serve with oyster crackers and a tossed salad to make it a meal.
Low fat healthy clam chowder is one of the most well liked of recent trending foods in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. Low fat healthy clam chowder is something which I have loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few components. You can have low fat healthy clam chowder using 15 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Low fat healthy clam chowder:
- Prepare 1 can chopped clams (approximately 6.5 ounces)
- Prepare 1 parsnip
- Prepare 1 medium potato or 2 small potatoes
- Take 1 small carrot
- Prepare 1/2 stalk celery
- Take 1/2 bell pepper
- Take 1/4 teaspoon salt
- Make ready 1/2 teaspoon paprika
- Make ready 1/4 teaspoon white pepper
- Get 1/2 a bay leaf
- Take 1/8 teaspoon dried thyme
- Take 1/8 teaspoon garlic powder
- Get .25 cups unsweetened soy milk or nonfat milk
- Take Fresh curly parsley to garnish
- Take Sourdough bread
Stir in rice milk until mixture is smooth. Add the clams and spices, bring soup to a boil, then cover and reduce heat. This lighter Clam Chowder, full of canned clams, potatoes, and corn, is still creamy but with less fat than most other versions. This thick and creamy chowder is lighter and healthier than most traditional clam chowders.
Steps to make Low fat healthy clam chowder:
- Wash, peel and chop the parsnip. Place in a pot with water and boil until soft.
- Purée the parsnips with an immersion blender and pour back into the pan.
- Wash, peel and chop the carrots. Wash and chop the potatoes. Add to the pan along with salt, herbs and spices. Open and drain liquid from clams into a bowl. Add to pot.
- Turn stove on medium low and simmer for about 5 minutes until the carrots and potatoes are a little soft. Stir frequently.
- When the carrots and potatoes are about half cooked, add chopped celery and peppers. Cook until all veggies are soft. Remove pan from heat and add soy milk and clams.
- Remove bay leaf. Garnish with chopped fresh parsley, serve with crusty sourdough bread and enjoy.
This lighter Clam Chowder, full of canned clams, potatoes, and corn, is still creamy but with less fat than most other versions. This thick and creamy chowder is lighter and healthier than most traditional clam chowders. In a Dutch oven or soup kettle, saute the mushrooms, celery and onion in margarine until tender. In a bowl, whisk the soup, clam juice and wine or broth; stir into vegetable mixture. Add the potatoes, salt and pepper.
So that is going to wrap it up with this exceptional food low fat healthy clam chowder recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
