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Clam Chowder

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."

Rating: This weblink has been rated 3 times with an average star rating of 4.7 Read Reviews (3)

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Prep Time:
10 Min
Cook Time:
35 Min
Ready In:
45 Min

Servings  (Help)

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Original Recipe Yield 10 servings
 

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

  1. 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.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 27, 2008 by Kippler 
This was my first attempt at Clam Chowder. I love finding healthier alternatives to classic... MORE

 
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