My husband loves New England clam chowder soup. He can’t have it though because of his cholesterol issues. Over the weekend I came up with a low fat New England Clam Chowder recipe that turned out so good. No heavy cream required! It’s also easy and fast.
My only regret…I didn’t have oyster crackers, so Mr. Ritz decided to dive in the bowl instead! Yum.
I hope you try it.
You will need to find Bear Creek Creamy Potato Soup mix in the soup section at your local grocery store.
- 1-11 oz. Bear Creek Creamy Potato Soup Mix
- 8 cups water
- 2 tablespoons olive oil
- 1/2 cup diced onion
- 1/2 cup diced red onion
- 1/2 cup diced celery
- 1/4 cup raw or cooked corn
- 2-6 1/2 oz. cans of chopped clams (use juice too)
- 3 cups chicken stock
- 1 teaspoon thyme
- 1 tablespoon parsley
- S&P to taste
Add oil to large pot and set on medium heat. Add onions (both) and celery and sauté for 10 minutes. If you can get the onions to caramelize (brown) a little, that is great. Add soup mix and water. Whisk the soup well and cook on medium for 10 minutes. Add clams with juice, corn, chicken stock, thyme, and parsley. Mix well, and allow to cook on medium for an additional 10 minutes. Add salt and pepper at end to taste. Serve with crackers.
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