209 Cals 16 Protein 23.5 Carbs 6 Fats
PREP TIME:
5 mins
COOK TIME:
25 mins
TOTAL TIME:
30 mins
YIELD:8 SERVINGS
COURSE:Dinner, Soup
CUISINE:American
This lighter Clam Chowder, full of canned clams, potatoes, and corn, is still creamy but with less fat than most other versions.
INGREDIENTS
2 tbsp unsalted butter
2 tbsp flour
1 large white onion, chopped fine
2 medium russet potatoes, peeled and cubed small
3 cups 2% milk
1 cup 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
oyster crackers, optional for serving
INSTRUCTIONS
In a large pot, melt butter. Add onions, and heat on low heat until onions are translucent, 5 to 8 minutes.
Add flour and stir 1 to 2 minutes.
Add the milk, vegetable broth, reserved clam juice, potatoes, bay leaf, thyme and salt & pepper to taste.
Bring to a boil, then cover and cook on low until potatoes are soft, about 10 minutes.
Remove half of the soup and discard bay leaves, put soup in blender and blend until smooth. Return to pot.
Add clams, corn and adjust salt if needed and cook another 5 minutes.
Serve and garnish with fresh parsley.
Serving: 11/4 cups, Calories: 209kcal, Carbohydrates: 23.5g, Protein: 16g, Fat: 6g, Sodium: 209.5mg, Fiber: 2g, Sugar: 6gBlue Smart Points:5Green Smart Points:7Purple Smart Points:4Points +:5
Sugar-Free Grasshopper Mousse Pie
Course Dessert Prep Time 20 minutes Total Time 20 minutes Servings 12 pieces Calories 261 kcal Ingredients No Bake Chocolate Pie Crust 3/4 cup unsweetened shredded coconut 1/4 cup unsweetened … Continue Reading
Rutabaga Fries
Is all food created equal or there are some more beautiful than the others? Let’s make rutabaga fries and find it out! As I currently have a little time, I … Continue Reading
CLAM CHOWDER, LIGHTENED UP
Baked Brie Recipe
Does picking up the wrong habit dooms our life or there is hope for a change? Let’s bake a brie and see which path leads to our fate! As I … Continue Reading
Kielbasa Sausage Recipes
Looking for some tasty sausage or just want to know where things really are from? Let’s make Kielbasa sausage as they did of old!
As I most recently have some time, I was searching on the internet last week. Looking for new, stirring thoughts, inspirational meals that I’ve never used before, to astonish my loved ones with. Looking for a long time unfortunately could not discover too many interesting stuff. Right before I thought to give up on it, I ran across this delightful and simple dessert simply by chance. It seemed so yummy on its snapshot, that called for immediate action.
It had been simple enough to imagine how it’s created, how it tastes and just how much my hubby will enjoy it. Mind you, it is rather simple to please the man when it comes to cakes. Yes, I’m a lucky one. Or maybe he is.Anyway, I visited the webpage: Suncakemom and used the comprehensive instuctions that had been combined with great pictures of the operation. It really makes life rather easy. I could imagine that it’s a slight hassle to take pics in the midst of cooking in the kitchen as you normally have sticky hands thus i sincerely appreciate the time and energy she placed in to make this post .
With that said I’m encouraged to present my personal recipes in a similar fashion. Many thanks for the concept.
I was tweaking the original mixture create it for the taste of my loved ones. I must mention it absolutely was an incredible success. They loved the flavor, the thickness and enjoyed getting a sweet such as this in the midst of a hectic week. They quite simply wanted even more, more and more. Thus next time I’m not going to make the same mistake. I am likely to multiply the volume to get them happy.
This is based on the Kielbasa Sausage from SunCakeMom
Soak the casing into iced water and keep it there until finished. Replace the ice if necessary.
Grind the meat if necessary and measure the rest of the ingredients.
Mix everything together. Depending on what type of filling machine we have, prepare for its filling too. Stand mixers will require the meat to be rolled into easily swallowable logs.
Pull the casing onto the filler tube. Don’t forget to push about an inch / 2 cm filling out so the casing will slide on easier. Pull as much casing on as it is possible so we don’t have to keep replacing it.
Start pushing the filling out. Optionally make a knot at the end and punch a hole on the casing so the air can escape. Control the amount of meat gets into the casing by holding onto the casing around the tube or releasing it.
As the kielbasa comes off the tube, roll it up. If the casings break, just remove enough filling at the end, make a knot and carry on like at the beginning. If the casings dry out and it sticks on the tube, apply some water.
Make the links on the kielbasa sausage. Roast, fry, cook or freeze them as desired.