Simple Way to Make Favorite Low fat healthy clam chowder

Low fat healthy clam chowder Recipe. How to prepare it? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.

Season the soup with salt and pepper and reheat. In a large nonstick saucepan, cook bacon and onion over medium heat until onion is tender.

Here is the best “Low fat healthy clam chowder” recipe we have found until now. This is gonna really delicious.

Ingredients of Low fat healthy clam chowder

1. Make ready 1 can of chopped clams (approximately 6.5 ounces).
2. You need 1 of parsnip.
3. Prepare 1 of medium potato or 2 small potatoes.
4. Take 1 of small carrot.
5. It’s 1/2 stalk of celery.
6. Make ready 1/2 of bell pepper.
7. Make ready 1/4 teaspoon of salt.
8. It’s 1/2 teaspoon of paprika.
9. Make ready 1/4 teaspoon of white pepper.
10. It’s 1/2 of a bay leaf.
11. Make ready 1/8 teaspoon of dried thyme.
12. Take 1/8 teaspoon of garlic powder.
13. It’s .25 cups of unsweetened soy milk or nonfat milk.
14. Make ready of Fresh curly parsley to garnish.
15. Make ready of Sourdough bread.

In a bowl, whisk the soup, clam juice and wine or broth; stir into vegetable mixture.A classic bowl of New England clam chowder–in all of its starchy, creamy, comforting glory–can add up to over half a day's sodium allowance and almost half a day's saturated fat.To build all the great flavor with less sodium than store-bought clam juice, we make a quick homemade clam stock.New England Clam Chowder Ingredients: Here's what you need to make this New England clam chowder recipe: Bacon: I like using traditional bacon for this recipe, but you're welcome to sub in turkey bacon instead.

Low fat healthy clam chowder step by step

1. Wash, peel and chop the parsnip. Place in a pot with water and boil until soft..
2. Purée the parsnips with an immersion blender and pour back into the pan..
3. 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..
4. Turn stove on medium low and simmer for about 5 minutes until the carrots and potatoes are a little soft. Stir frequently..
5. 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..
6. Remove bay leaf. Garnish with chopped fresh parsley, serve with crusty sourdough bread and enjoy..

Remove bay leaf, add salt if needed and a generous amount of black pepper.For some other chowder recipes, try my Creamy Roasted Cauliflower Chowder, Smoked Salmon Chowder, and Cheddar Corn Chowder with Bacon.In a Dutch oven or soup kettle, saute the mushrooms, celery and onion in margarine until tender.

Veggies: Onion, celery and garlic will season our broth.Flour: Which we will use to make a roux and thicken the soup.Or you're welcome to leave out the flour and just thicken.For the clam juice I used Bar Harbor brand clam juice which is much lower in sodium than other clam juice.If you can find it, it will make your chowder much less salty.