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New England Style Clam Chowder

Servings: 6
Ratings Rating: 4.00, 1 Votes | Read Comments
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  • 1 medium onion, chopped
  • 1 cup water
  • 2 medium potatoes, peeled and cut into 1/2-inch cubes
  • 2 cans (6oz. each) chopped or minced clams (use clam juice)
  • 3 packages (1 tsp each) chicken bouillon granules
  • 4 cups low-fat (1% fat) milk
  • 3 tbsp each: flour and cornstarch, mixed with 1/2 cup water in a blender
  • Freshly ground pepper to taste
  • 1/4 cup very lean, cooked bacon bits


  1. In a large, heavy soup pot sprayed with nonstick spray, stir-fry onion over medium heat until soft.
  2. Add water, potatoes, clams and chicken bouillon granules. Simmer until potatoes are tender, about 10 minutes. Add milk, flour-cornstarch mixture and pepper.
  3. Cook over medium heat, stirring constantly, until thickened. Ladle into 6 large soup bowls and garnish with bacon bits.

Nutritional Information (Per Serving)
Protein:12.8 g
Sodium: 883 mg
Cholesterol:23 mg
Fat: 2.46 g
Carbohydrates: 24 g
Exchanges: 1/2 lean meat; 1 bread; 3/4 nonfat milk

Source: Suzi Castle's Deliciously Healthy Favorite Foods

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