Clam and Cheese Chowder
Recipe from Better Homes and Gardens

American cheese melts to a velvety smoothness in this cream-style soup.


Clam and Cheese Chowder

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Ingredients
  • 1-1/4  cups
    water
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  • 1  teaspoon
    instant chicken bouillon granules
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  • 1  cup
    shredded carrots
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  • 1  cup
    frozen peas
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  • 1/4  cup
    sliced green onions
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  • 1/8  teaspoon
    pepper
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  • 1  cup
    skim milk
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  • 2  tablespoons
    cornstarch
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  • 2  6-1/2-ounce cans
    minced clams
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  • 1  cup
    shredded American cheese (4 ounces)
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Directions
1.
In a 2-quart saucepan combine water, bouillon granules, carrots, peas, green onions, and pepper. Heat to boiling.
2.
Stir together milk and cornstarch; stir into vegetable mixture. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in undrained clams and the cheese until cheese is melted. Makes 4 servings.
Nutrition information
Calories 296, Total Fat 10 g, Saturated Fat 6 g, Cholesterol 76 mg, Sodium 799 mg, Carbohydrate 20 g, Fiber 3 g, Protein 29 g. Daily Values: Vitamin C 41%, Calcium 34%, Iron 116%. Percent Daily Values are based on a 2,000 calorie diet
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