Low-Fat Clam Chowder with Bite
"I threw this recipe together when I was craving clam chowder but was dieting/cutting back on my fat intake. I was quite pleased with this. The blended potatoes give this a creamy texture so you don't miss the heavy cream."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (249.1 g)
- Calories 177
- Total Fat - 6.9 g
- Saturated Fat - 1.5 g
- Cholesterol - 14.7 mg
- Sodium - 338.4 mg
- Total Carbohydrate - 22.4 g
- Dietary Fiber - 2.1 g
- Sugars - 1.8 g
- Protein - 6.8 g
- Calcium - 24 mg
- Iron - 1.2 mg
- Vitamin C - 9.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat the oil over medium-high heat in a Dutch oven or heavy bottom pot and toss in the onion, celery and garlic; cook until onions are translucent.
Step 2
Add the fish stock, juice from the canned clams, potatoes and corn and cook until potatoes are fork tender.
Step 3
Cream this mixture with an immersion blender or by processing it in a blender in batches. If using the blender, do not use the lid as it will pop off and make a mess, cover with a towel and process. Return to pot when creamy.
Step 4
Add the cayenne pepper and clams and heat through.
Step 5
Serve.
Tips
No special items needed.
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