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Clam Chowder, Lightened Up

4.59 from 41 votes

This lighter Clam Chowder, full of canned clams, potatoes, and corn, is still creamy but with less fat than most other versions.

Prep Time: 5

Cook Time: 25

Total Time: 30

Yield: 8 servings

Course: Dinner, Soup

Cuisine: American

Ingredients

2 tbsp unsalted butter
2 tbsp flour
1 large white onion (chopped fine)
2 medium russet potatoes (peeled and cubed small)
3 cups 2% milk
1 cup vegetable broth
2 10 oz cans clams (drained, juice reserved)
2 bay leaves
1 tsp thyme
2 tbsp fresh chopped parsley
kosher salt and fresh pepper
1 cup fresh corn
oyster crackers (optional for serving)

Instructions

In a large pot, melt butter. Add onions, and heat on low heat until onions are translucent, 5 to 8 minutes.
Add flour and stir 1 to 2 minutes.
Add the milk, vegetable broth, reserved clam juice, potatoes, bay leaf, thyme and salt & pepper to taste.
Bring to a boil, then cover and cook on low until potatoes are soft, about 10 minutes.
Remove half of the soup and discard bay leaves, put soup in blender and blend until smooth. Return to pot.
Add clams, corn and adjust salt if needed and cook another 5 minutes.
Serve and garnish with fresh parsley.

Nutrition

Serving: 11/4 cups, Calories: 209kcal, Carbohydrates: 23.5g, Protein: 16g, Fat: 6g, Sodium: 209.5mg, Fiber: 2g, Sugar: 6g

- WW Points: 4

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