Low fat natural clam chowder
1 can chopped clams (approximately 6.5 ounces)
1 medium potato or 2 small potatoes
1 small carrot
1/2 stalk celery
1/2 bell pepper
1/4 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon white pepper
1/2 a bay leaf
1/8 teaspoon dried thyme
1/8 teaspoon garlic powder
.25 cups unsweetened soy milk or nonfat milk
Fresh curly parsley to garnish
Wash, peel and chop the parsnip. Area in a pot with water and boil till soft.
Pur�e the parsnips with an immersion blender and pour back into the pan.
Wash, peel and chop the carrots. Wash and chop the potatoes. Add to the pan along with salt, herbs and spices. Open and drain liquid from clams into a bowl. Add to pot.
Turn range on medium low and simmer for about 5 mins until the carrots and potatoes are a touch soft. Stir frequently.
When the carrots and potatoes are about 0.5 cooked, add chopped celery and peppers. Cook dinner until all veggies are soft. Remove pan from warmness and upload soy milk and clams.
Remove bay leaf. Garnish with chopped sparkling parsley, serve with crusty sourdough bread and enjoy.