Low-Fat Clam Chowder with Bite

8
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In


"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 recipe yields 8 servings
OK

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 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 & Variations


No special items needed.

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