Bacon Clam Chowder
1 cup reduced sodium chicken broth
1 medium potato, peeled and cubed
1/2 cup chopped celery
1/4 cup chopped onion
1/2 teaspoon chicken bouillon granules
1/4 teaspoon dried thyme
1 can (61/2 oz) minced clams
1 tablespoon cornstarch
1/2 cup half and half cream
1 1/2 teaspoons butter
Dash cayenne pepper
2 bacon strips, cooked and crumbled
In a small saucepan, combine the first six ingredients; bring to a boil.
Reduce heat; simmer, uncovered, 10-12 minutes or until potato is tender.
Meanwhile, drain clams, reserving juice. Place clams in a small food
processor; process until finely chopped.
In a small bowl, mix cornstarch and cream until smooth; stir into pan.
Add reserved clam juice. Bring to a boil; cook and stir 2 minutes or
until soup is thickened. Stir in butter, cayenne and clams; heat
through. Top servings with bacon.
Makes: 3 - 1 cup servingsY
Nutritional Facts per 1 cup: 220 calories, 5g fat (2g saturated fat),
50mg cholesterol, 416mg sodium, 21g carbohydrate (5g sugars, 1g fiber),
Diabetic Exchanges: 1 starch, 2 lean meat, 1 vegetable.
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Posted by: Darlene BC <firstname.lastname@example.org>
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