Clam Chowder
Creamy and delicious clam chowder! The perfect fall weather soup!
Servings: 9.5 servings
Ingredients
- 39 ounces clams, canned (I used 6, 6.5oz cans)
- 8 ounces vegetable broth or water
- 2 tablespoons butter
- 1 small onion diced (150g)
- 2 cups carrots diced (300g)
- 2 cups celery diced (260g)
- 16 ounces baby red potatoes quartered
- 3 tablespoons all purpose flour
- 2 cups milk 2%
- 1 cup plain nonfat Greek yogurt
Instructions
- Over medium high heat, in a large pot, sauté the diced veggies in the butter. Sauté until onions become translucent, about 3-5 minutes.
- Whisk in the flour (it will be clumpy). Slowly whisk in the milk, pouring about 1/4 cup in at a time.
- Add the clams (and the juice from the cans), potatoes, and broth. Simmer on low until the potatoes are soft.
- In a bowl mix your Greek yogurt and about 1/2 cup of the hot soup. Pour into the soup pot and stir well. Serve immediately.
Notes
- Optional toppings: bacon, cheese, chives, crackers
- Find in MyFitnessPal by search Stay Fit Mom Clam Chowder
Nutrition
Serving: 300g | Calories: 191kcal | Carbohydrates: 22g | Protein: 12.4g | Fat: 6.1g | Fiber: 2g