Clam Chowder fans must try!

Just made it again and I absoultly love it!

Thank You to Gina from skinnytaste.com for the recipe,and many other great recipes that I have tried.

I have only changed 1 thing and that is beceause we all love super chunky soup is I didnt blend the soup and added a little cornstarch to thicken the soup. it is easy to make, inexpensive and super delicious.



Clam Chowder, Lightened Up
Gina's Weight Watcher Recipes
Servings: 8 • Serving Size: 1 1/4 cups • Old Points: 4 pts • Points+: 5 pts
Calories: 209.1 • Fat: 5.8 g • Protein: 16.2 g • Carb: 23.4 g • Fiber: 1.7 g • Sugar: 5.7 g Sodium: 209.5 mg (without salt)

Ingredients:

2 tbsp unsalted butter
2 tbsp flour
1 large white onion, chopped fine
2 medium russet potatoes, peeled and cubed
3 cups 2% milk
1 cup fat free 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

Directions:

In a large pot, melt butter. Add onions, and heat on low heat until onions are translucent. Add flour and stir. Add milk, vegetable broth, clam juice, potatoes, bay leaf, thyme and salt & pepper to taste.

Cook on low until potatoes are soft, about 10 minutes. Remove half of the soup and bay leaves and put in blender. Return to pot. Add clams, corn and adjust salt if needed and cook another 5 minutes. Serve and garnish with fresh parsley