Ingredients Jump to Instructions ↓

  1. 1 tb Butter or margarine

  2. 1 c Chopped leeks or onions

  3. 1 c Diced bell peppers

  4. -- (red and/or green) 2 cn Chopped clams in clam juice

  5. -- (6 1/2 ounces each) 2 lb (6 medium) potatoes

  6. 1/2-inch cubes 14 1/2 oz Reduced-sodium chicken broth

  7. 2 ts Dried thyme

  8. 1 c Lowfat milk

  9. 10 oz Frozen whole kernel corn

  10. -- thawed and drained 1/8 ts Cayenne pepper

  11. 2 1/2- to 3-quart microwave-safe bowl. Microwave on HIGH

  12. 1 minute. Add leeks and bell peppers; microwave on HIGH

  13. 3 minutes. Drain juice from clams into microwaved vegetables, reserving clams. Stir in potatoes, broth and thyme. Cover with plastic wrap, venting one corner. Microwave on HIGH

  14. 20 minutes. With slotted spoon remove

  15. 4 cups cooked potatoes; set aside. Pour contents of bowl into container of electric blender; add milk, and holding lid down tightly, blend until smooth. Return mixture to bowl. Stir in reserved clams and potatoes, the corn and cayenne; season with salt and pepper. Microwave on HIGH

  16. 3 minutes until heated through. If desired, pass bowls of shredded Cheddar cheese, chopped parsley and/or crumbled cooked bacon to stir into soup. NOTE: Microwave cooking times are based on a 700-watt microwave. Adjust cooking times to your own oven. Menu: Sesame Breadsticks; Butter Lettuce, Mushroom and Sprout Salad; Frozen Yogurt Nutritional Information Per Serving (without optional toppings):

  17. 370 calories;

  18. 7 g fat;

  19. 75 mg cholesterol;

  20. 420 mg sodium;

  21. 65 g carbohydrate;

  22. 5 g fiber;

  23. 19 g protein. Source: The Potato Board


Send feedback