Simple Way to Prepare Homemade Low fat healthy clam chowder

Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to make a special dish, low fat healthy clam chowder. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Recipe courtesy of Food Network Kitchen. Categories: Chowder Clam Recipes Shellfish Recipes Low-Fat Gluten Free. Recipe for Low Fat Clam Chowder. Nutritional information, Weight Watcher points and photograph included.

Low fat healthy clam chowder is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It is simple, it is fast, it tastes delicious. Low fat healthy clam chowder is something that I’ve loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can have low fat healthy clam chowder using 15 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Low fat healthy clam chowder:

1. Prepare 1 can chopped clams (approximately 6.5 ounces)
2. Take 1 parsnip
3. Prepare 1 medium potato or 2 small potatoes
4. Prepare 1 small carrot
5. Get 1/2 stalk celery
6. Prepare 1/2 bell pepper
7. Get 1/4 teaspoon salt
8. Prepare 1/2 teaspoon paprika
9. Make ready 1/4 teaspoon white pepper
10. Take 1/2 a bay leaf
11. Make ready 1/8 teaspoon dried thyme
12. Get 1/8 teaspoon garlic powder
13. Take .25 cups unsweetened soy milk or nonfat milk
14. Prepare Fresh curly parsley to garnish
15. Take Sourdough bread

This thick and creamy chowder is lighter and healthier than most traditional clam chowders. For some other chowder recipes, try my Creamy Roasted Cauliflower. A traditional cream-based clam chowder gets a boost of flavor from a little red wine vinegar. My husband and I are both loved this clam chowder.

Instructions to make Low fat healthy clam chowder:

1. Wash, peel and chop the parsnip. Place in a pot with water and boil until soft.
2. Purée the parsnips with an immersion blender and pour back into the pan.
3. 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.
4. Turn stove on medium low and simmer for about 5 minutes until the carrots and potatoes are a little soft. Stir frequently.
5. When the carrots and potatoes are about half cooked, add chopped celery and peppers. Cook until all veggies are soft. Remove pan from heat and add soy milk and clams.
6. Remove bay leaf. Garnish with chopped fresh parsley, serve with crusty sourdough bread and enjoy.

A traditional cream-based clam chowder gets a boost of flavor from a little red wine vinegar. My husband and I are both loved this clam chowder. Take New England Clam Chowder, for example. It's a pleasure to sip a bowlful beachside with a few oyster crackers on top. I will definitely try your recipe!!

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