Name: Makeover Mom's Clam Chowder
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 3/4 cup each chopped onion, celery and carrots -; 1/2 cup chopped green pepper -; 1/4 cup butter, cubed -; 1 carton (32 ounces) reduced-sodium chicken broth -; 1 bottle (8 ounces) clam juice -; 2 teaspoons reduced-sodium chicken bouillon granules -; 1 bay leaf -; 1/2 teaspoon dried parsley flakes -; 1/2 teaspoon salt -; 1/4 teaspoon curry powder -; 1/4 teaspoon pepper -; 1 medium potato, peeled and cubed -; 2/3 cup all-purpose flour -; 2 cups 2% milk, divided -; 4 cans (6-1/2 ounces each) minced clams, undrained -; 1 cup half-and-half cream -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Makeover Mom's Clam Chowder

1. 3/4 cup each chopped onion, celery and carrots -

2. 1/2 cup chopped green pepper -

3. 1/4 cup butter, cubed -

4. 1 carton (32 ounces) reduced-sodium chicken broth -

5. 1 bottle (8 ounces) clam juice -

6. 2 teaspoons reduced-sodium chicken bouillon granules -

7. 1 bay leaf -

8. 1/2 teaspoon dried parsley flakes -

9. 1/2 teaspoon salt -

10. 1/4 teaspoon curry powder -

11. 1/4 teaspoon pepper -

12. 1 medium potato, peeled and cubed -

13. 2/3 cup all-purpose flour -

14. 2 cups 2% milk, divided -

15. 4 cans (6-1/2 ounces each) minced clams, undrained -

16. 1 cup half-and-half cream -

How to cook deliciously - Makeover Mom's Clam Chowder

1. Stage

In a Dutch oven over medium heat, cook the onion, celery, carrots and green pepper in butter until tender. Stir in the broth, clam juice, bouillon and seasonings. Add potato. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potato is tender.

2. Stage

In a small bowl, combine flour and 1 cup milk until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

3. Stage

Stir in the clams, cream and remaining milk; heat through (do not boil). Discard bay leaf before serving.