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Clam Chowder Lightened Up

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Clam Chowder Lightened Up

posted August 25, 2009 by Gina

Thick and creamy clam chowder, without all the added fat that it usually is prepared with. Using milk instead of cream lowers the calories, blending part of the soup helps thicken it.

Clam Chowder, Lightened Up

Gina’s Weight Watcher Recipes

Servings: 8 • Serving Size: 1 1/4 cups • Points +: 5 pts • Smart Points: 7

Calories: 209.1 • Fat: 5.8 g • Protein: 16.2 g • Carb: 23.4 g • Fiber: 1.7 g • Sugar: 5.7 g Sodium: 209.5 mg (without salt)


  • 2 tbsp unsalted butter
  • 2 tbsp flour
  • 1 large white onion, chopped fine
  • 2 medium russet potatoes, peeled and cubed
  • 3 cups 2% milk
  • 1 cup fat free vegetable broth
  • 2 (10 oz) cans clams, drained, juice reserved
  • 2 bay leaves
  • 1 tsp thyme
  • 2 tbsp fresh chopped parsley
  • kosher salt and fresh pepper
  • 1 cup fresh corn


    In a large pot, melt butter. Add onions, and heat on low heat until onions are translucent. Add flour and stir. Add milk, vegetable broth, clam juice, potatoes, bay leaf, thyme and salt & pepper to taste.

    Cook on low until potatoes are soft, about 10 minutes. Remove half of the soup and bay leaves and put in blender. Return to pot. Add clams, corn and adjust salt if needed and cook another 5 minutes. Serve and garnish with fresh parsley.

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    5 PP7 SPLenten Friendly RecipesMain DishesRecipesSeafood RecipesSoupSummerUnder $10
    posted August 25, 2009 by Gina
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