Fast And Fit Clam Chowder Micro Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 tbsp: Butter or margarine,
1 cup: Leeks or onions, chopped
1 cup: Red and/or green bell pepper diced,
2 each: Cans chopped clams in clam juice, 6-1/2 oz each
2 lbs: Potatoes, in 1/2"cubes (6 medium)
14 1/2 ounce: Can chicken broth reduced sodium,
2 tsp: Dried thyme,
1 cup: Low fat milk,
10 ounce: Pkg whole kernel corn thawed and drained,
1/8 tsp: Cayenne pepper,
Salt & pepper to taste,
Directions:
Place butter in 2-1/2 to 3 quart microwave safe bowl. Microwave on
HIGH 1 minute. Add leeks or onions and bell peppers; microwave on
HIGH 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 20 minutes.
With slotted spoon remove 4 cups cooked potatoes; set aside. Pour
rest of contents of bowl into container of electric blender; add milk
and blend until smooth. Return mixture to bowl. Stir in reserved
clams and potatoes, the corn and cayenne pepper; season with salt and
pepper.
Microwave on HIGH 3 minutes until heated through. If desired, pass
bowls of shredded Cheddar cheese, chopped parsley and/or crumbled
cooked bacon to stir into soup.
Makes 4 servings
Nutritional Information Per Serving: (without optional toppings)
Calories: 370 Fat: 7 g Cholesterol: 75 mg Sodium: 420 mg
Carbohydrate: 65 g Fiber: 5 g Protein: 19 g
Suggested Menu: Sesame breadsticks Butter lettuce, mushroom and sprout
salad Frozen yogurt
NOTE: Microwave cooking times are based on a 700 watt microwave.
Adjust cooking times to your own oven.
Source: National Potato Promotion Board Typos by Dorothy Flatman 1995
Submitted By DOROTHY FLATMAN On 07-18-95
Source from luhu.jp
HIGH 1 minute. Add leeks or onions and bell peppers; microwave on
HIGH 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 20 minutes.
With slotted spoon remove 4 cups cooked potatoes; set aside. Pour
rest of contents of bowl into container of electric blender; add milk
and blend until smooth. Return mixture to bowl. Stir in reserved
clams and potatoes, the corn and cayenne pepper; season with salt and
pepper.
Microwave on HIGH 3 minutes until heated through. If desired, pass
bowls of shredded Cheddar cheese, chopped parsley and/or crumbled
cooked bacon to stir into soup.
Makes 4 servings
Nutritional Information Per Serving: (without optional toppings)
Calories: 370 Fat: 7 g Cholesterol: 75 mg Sodium: 420 mg
Carbohydrate: 65 g Fiber: 5 g Protein: 19 g
Suggested Menu: Sesame breadsticks Butter lettuce, mushroom and sprout
salad Frozen yogurt
NOTE: Microwave cooking times are based on a 700 watt microwave.
Adjust cooking times to your own oven.
Source: National Potato Promotion Board Typos by Dorothy Flatman 1995
Submitted By DOROTHY FLATMAN On 07-18-95
Source from luhu.jp