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Two soup recipes in a week – how about that? We love soup in this house and neither of us would mind eating it every night all winter.
I really love clam chowder but I don’t love the fat and calorie content in a normal recipe. I came up with a healthy version that still tastes rich and delicious.
New England Clam Chowder
4 (6 1/2 oz) cans minced clams
4 medium potatoes (2 pounds)
2 T butter
1/4 cup flour
1 1/2 cups fat-free half-and-half
1 1/2 cups skim milk
1/2 tsp salt
1/4 tsp pepper
Drain clams, reserving clam juice. Peel potatoes and cut into small cubes.
Melt butter over medium heat in a Dutch oven; add diced onion and saute until tender. Add clam juice and potato; bring to a boil over medium-high heat. Reduce heat and simmer, stirring occasionally, 10 minutes or until tender.
Remove 1 cup potato; mash potato and return to Dutch oven. Stir in clams. Mix flour and half-and-half; stir into soup. Add skim milk, salt, pepper and cook, stirring occasionally until thick and thoroughly heated.
Doesn’t this look yummy?
Who besides me is happy that it is Friday? Ya-Hoo! This Friday is extra special because I get to take a half day of professional leave to attend a luncheon at the fancy club in town to meet Molly Barker, founder of Girls on the Run and Girls on Track. I’ve been coaching a Girls on Track team this fall and our big end of the season race is tomorrow. Molly is in town for the race and my principal was kind enough to allow me and the other two coaches professional leave to attend the luncheon. I’m excited to meet Molly and I’m also excited to get out of the cafeteria and into the country club for lunch. Have you heard on Girls on the Run? If you have an elementary or middle school aged child, I would definitely recommend this program for your daughter. The girls at our school have loved it.
Happy Friday! Hope it is a good one for everyone!