Clam Chowder Lightened Up Recipes

LIGHTENED UP CLAM CHOWDER

Lightened Up Clam Chowder image

There is nothing more comforting than a warm bowl of homemade soup on a cold day. As the weather starts to get colder, I'm finding myself creating more and more soups for my family. This Lightened Up Clam Chowder is so flavorful, and you don't even notice that it's a healthier version!

Provided by Cooking With Fudge

Time 27m

Number Of Ingredients 15

Ingredients

Avocado oil spray (or any cooking spray of your choice)
1/2 onion (finely chopped)
2 carrots (finely chopped)
2 stalks celery (finely chopped)
4 yellow potatoes (finely chopped)
3 cloves garlic (minced)
32 ounces vegetable stock
1/2 cup light butter
1/2 cup all purpose flour
16 ounces half and half
16 ounces unsweetened almond milk
3 6.5 ounce cans chopped clams
2 tablespoons red wine vinegar
1 teaspoon salt
1/2 teaspoon pepper

Steps:

In a large pot over medium heat, sauté the onion, carrots, celery, and potatoes in avocado oil spray for about 5 minutes until they start to get soft.
Season with salt and pepper.
Add the garlic and vegetable stock and simmer for about 10 minutes until they are tender.
In a sauce pan over medium heat, melt the butter and whisk in the flour.
Add the half and half and almond milk and whisk periodically for about 5 minutes until it gets thick and creamy.
Once the vegetables are tender, add the sauce to the vegetables and stir for 1-2 minutes to combine.
Add the clams and a splash of red wine vinegar and stir for 1-2 minutes to combine.
Check for seasoning to see if you need to add more salt or pepper.

Nutrition Facts : ServingSize 1 serving, Calories 274 kcal, Carbohydrate 28 g, Protein 6 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 39 mg, Sodium 906 mg, Fiber 3 g, Sugar 3 g

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