New England Style Clam Chowder

Category: Clam Chowder
Serves/Makes: 6
1 medium onion, chopped
1 cup chicken broth
2 medium potatoes, peeled and cut into 1/2-inch cubes
2 cans (6oz. each) chopped or minced clams (use clam juice)
4 cups fat free milk
3 tablespoons each: flour and cornstarch,
**mixed with **
1/2 cup water in a blender
Freshly ground pepper to taste
1/4 cup, cooked canadian bacon bits

In a large, heavy soup pot sprayed with nonstick spray, stir-fry onion over medium heat until soft.

Add water, potatoes, clams and chicken broth. Simmer until potatoes are tender, about 10 minutes. Add milk, flour-cornstarch mixture and pepper.

Cook over medium heat, stirring constantly, until thickened. Ladle into 6 large soup bowls and garnish with bacon bits.

*I left this as a Core recipe even with the bacon bits, but if you use them, you need to count the WPAs for them.*


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