Clam Chowder

SUBMITTED BY: Chris Sheetz

"'I make this chowder for our annual Souper Bowl luncheon at work, and everybody loves it!' comments Chris Sheetz of Olmsted Falls, Ohio. 'I've slimmed it down by using both reduced-fat margarine and mushroom soup.' Tender chunks of red potatoes add color and texture to her thick chowder."

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PREP TIME	10 Min
COOK TIME	35 Min
READY IN	45 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

2 cups sliced fresh mushrooms
4 celery ribs with leaves, chopped
1 medium onion, chopped
2 tablespoons reduced-fat margarine*
2 (10.75 ounce) cans reduced-fat, reduced-sodium condensed cream of mushroom soup, undiluted
1 (8 ounce) bottle clam juice
1/2 cup white wine or chicken broth
6 medium unpeeled red potatoes, cubed
1/2 teaspoon salt
1/4 teaspoon white pepper
3 (6.5 ounce) cans minced clams, with juice

DIRECTIONS

In a Dutch oven or soup kettle, saute the mushrooms, celery and onion in margarine until tender. In a bowl, whisk the soup, clam juice and wine or broth; stir into vegetable mixture. Add the potatoes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 25 minutes. Add clams; cover and simmer for 5-15 minutes or until potatoes are tender.

FOOTNOTES

This recipe was tested with Parkay Light stick margarine.
Nutritional Analysis: One serving (1 cup) equals 202 calories, 4 g fat (1 g saturated fat), 43 mg cholesterol, 497 mg sodium, 24 g carbohydrate, 2 g fiber, 17 g protein. Diabetic Exchanges: 2 very lean meat, 1-1/2 starch, 1/2 fat.