Creamy Clam Chowder (6 PTS)

Recipe Ingredients

4 1/2 cups	1066ml	Water
8		Scallions - chopped
2		Onions - chopped (medium)
1 teaspoon	5ml	Black pepper
5 cups	730g / 25oz	Diced potatoes
1/4 teaspoon	1.3ml	Paprika
5 cups	1185ml	Skim milk
4 cups	584g / 20oz	Canned chopped clams - with liquid
2 teaspoons	10ml	Cornstarch

Recipe Instructions

In a 4-quart pot, combine 1/4 cup water, scallions, onions, and

pepper; cook over medium-high heat until onions are tender. Add

potatoes, paprika, and 4 cups water; bring to a boil. Lower heat and

simmer until potatoes are tender, 10 to 15 minutes.

Remove from heat; cool 10 minutes. Add milk and clams with their

liquid. Cook over medium heat just until hot--do not boil.

In a small bowl, mix cornstarch with remaining 1/4 cup water; add

gradually to chowder. Heat, stirring constantly, until chowder

thickens, about 5 minutes.

Per serving: 314 calories, 2 grams fat, 50 milligrams

cholesterol, 44 grams carbohydrates, 4 grams fiber, 30 grams protein,

182 milligrams sodium.

Source:
Cooking Light June 1996

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