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Mushroom Clam Chowder

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    Ingredients Jump to Instructions ↓

    1. 1/2 c Fresh mushrooms, chopped

    2. 1 ts Veg oil

    3. 7 oz Minced clams (canned)

    4. 1/2 c Celery, chopped

    5. 1/3 c Onion, chopped

    6. 1/2 ts Salt

    7. 1/8 ts Pepper

    8. 1/8 ts Cayenne

    9. 1/3 c Nonfat dry milk powder

    10. 1 

    11. 1/2 c Cold water

    12. 1 tb Cornstarch

    13. 2 tb Fresh parsley, minced

    Instructions Jump to Ingredients ↑

    1. Heat oil in saucepan and saute mushrooms. Stir in undrained clams, celery, onion, salt, pepper and cayenne. Cover and let simmer for 5 minutes. Mix together milk powder, water, and cornstarch (you may substitute 1 1/2 c skim milk for the powder and water). Stir milk mixture into saucepan and simmer over low heat until soup thickens. Pour into serving bowls and top each serving with 1/2 T parsley. (142 calories per serving) Makes 4 servings Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008

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